Crème brûlée decadent without eggs or dairy or special equipment? Impossible, right!? Wrong! Guys, we’ve got you covered. This vegan crème brûlée is a dreamboat dessert inspired by a recipe from a fabulous cookbook. Mumbai is modern.
Imagine: a creamy, tea-spiced cashew custard with a crunchy, caramelized top. Simple method And this elegant dessert requires only 10 ingredients. Let’s Brulee!
What is creme brulee?
The first known recipe for crème brûlée, which translates to “burnt cream”, appears in a 1691 French cookbook. It may be inspired by the well-known Spanish dessert Catalan creamwhich originated in the 1500s, although they differ somewhat in ingredients and preparation.
Masala Chai is a creamy, spiced tea that is most popular in India but enjoyed around the world. Our tea-spiced crème brûlée masala takes inspiration from the warmth, sweet and spicy flavors of tea and gives it a decadent, dessert-y twist!
How to Make Vegan Creme Brulee
Unlike traditional crème brûlée, which uses cream and eggs for its rich, custardy goodness, this vegan version’s decadence comes from a Cashew and coconut cream base.
First, we soak the cashews to soften them and ensure a mild cashew flavor.
Next, we mix the cashews with coconut cream as well as maple syrup, vanilla and Chai-inspired spices (cinnamon, ginger, nutmeg, cardamom, and cloves)!
Then, after mixing, it’s time to transfer the mixture to ramekins and cool. After cooling, you can enjoy the “cream” by itself. But we recommend you “brûlée” it for an extra special result (don’t worry, it’s a lot easier than it sounds)!
Just a touch of sugar and a quick trip to the broiler and it’s done (yes, that’s how you make creme brulee Without the brulee torch!) Grab your spoons and get cracking, friends!
We hope you love this vegan crème brûlée! This is:
With a crispy, caramelized crust!
This is the perfect impressive yet simple dessert for anniversaries, dinner parties, or when you’re feeling fancy and have a craving for crème brûlée. Basically, anytime is crème brûlée time!
More recipes for chai lovers
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 4 (~1/3-cup serving)
- 1 the cup raw cashews
- 1/3 the cup Canned full-fat coconut milk*
- 1/3 the cup Maple syrup
- 2 teaspoon Vanilla extract
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cardamom
- 1/8 teaspoon ground cloves
- 1 pinch Sea salt (optional)
- 2 table spoon Organic cane sugar (Works well but will work regularly)
Add cashews to a heatproof pot and cover with at least 1-2 inches of hot water. Soak for 20-30 minutes.
Once the cashews are soaked, drain them and discard the soaking water.
In a high-speed blender, add the soaked and drained cashews, coconut milk, maple syrup, vanilla, cinnamon, ginger, nutmeg, cardamom, cloves, and optional sea salt. Blend until creamy and smooth. If needed, add more coconut milk 1 teaspoon at a time to encourage mixing (we didn’t need it), but avoid adding too much – you want the mixture to thicken.
Divide the pudding between four 3-4 oz heatproof ramekins. We used shallow, wide ramekins that hold 4-5 ounces and added ~4 tablespoons per ramekin. It’s rich! Set in the fridge to chill for at least an hour. At this point, the custard brûlée can be enjoyed without toppings and/or covered and refrigerated for up to 4-5 days.
For the brûlée: Just before serving, set a baking sheet and preheat the oven to a high broil. Place an oven rack on the very top shelf just below the broiler element, leaving enough room to fit your baking sheet and ramekins.
Place each ramekin on a baking sheet and top each with 1/2 teaspoon cane sugar. Place the ramekins on the top shelf of your oven under the broiler for 1-2 minutes until the sugar melts, bubbles, and browns. Watch carefully – it can burn in seconds. Alternatively, if you have a butane torch, you can use it to caramelize the sugar on top. Let cool for 5 minutes and enjoy. The top will stay crisp for up to 1 hour.
*Adapted from our Vegan Tiramisu Pudding Cup and inspired by Amisha Dodhia Gurbani’s gorgeous Chai Masala Crème Brulee Mumbai is modern.
*Nutrition information is a rough estimate calculated without optional ingredients.
Worship: 1 bhajana Calories: 314 Sugars: 34.7 g Protein: 6.2 g Fat: 17.8 g Saturated Fat: 5.8 g Polyunsaturated Fats: 2.6 g Monounsaturated fats: 7.7 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 13 mg Potassium: 310 mg Fiber: 1.4 g Sugar: 24.2 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 45 mg Iron: 2.4 mg