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Vegan Pumpkin Creme Brulee

Vegan Pumpkin Creme Brulee - featured image
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A rich and creamy vegan take on classic creme brulee, infused with warm pumpkin and spice flavors, topped with a perfectly caramelized sugar crust.

Ingredients

Scale
  • 14.1 oz (400 ml) can of full fat coconut milk
  • ½ cup (122 g) pumpkin puree
  • ⅓ cup (78 ml) pure maple syrup
  • 1 vanilla pod
  • 1 teaspoon (2 g) pumpkin spice mix
  • 3 tablespoons (24 g) cornstarch (cornflour) sifted
  • 3 tablespoons (45 ml) non-dairy milk
  • pinch sea salt
  • 6 tablespoons (72 g) demerara sugar or cane sugar, or caster sugar

Instructions

  1. Slice the vanilla pod in half lengthwise.
  2. Scrape out the vanilla seeds from the pod.
  3. Add the vanilla seeds and the empty vanilla pod to a saucepan.
  4. Pour the full-fat coconut milk into the saucepan.
  5. Simmer the mixture on medium heat for 5 minutes.
  6. Do not let the mixture boil.
  7. Pass the coconut milk mixture through a sieve to remove the vanilla pod.
  8. Return the infused coconut milk to the saucepan.
  9. Add the pumpkin puree to the saucepan.
  10. Add the pure maple syrup to the saucepan.
  11. Add the pumpkin spice mix to the saucepan.
  12. Add a pinch of sea salt to the saucepan.
  13. In a small bowl, mix together the sifted cornstarch and non-dairy milk until it forms a smooth paste.
  14. Add the cornstarch paste to the saucepan with the other ingredients.
  15. Bring the mixture to a simmer.
  16. Whisk continuously for 5 minutes until the mixture thickens.
  17. Pour the thickened mixture into desired ramekins (e.g., 3.5-inch).
  18. Allow the ramekins to cool at room temperature for 15 minutes.
  19. Transfer the ramekins to the fridge.
  20. Chill and set in the fridge for 2 hours.
  21. Just before serving, sprinkle 1.5 tablespoons of demerara, cane, or caster sugar evenly over the top of each dessert.
  22. Use a blowtorch to caramelize the sugar until it is browned and bubbly.
  23. Serve immediately.

Notes

Ensure you use full-fat coconut milk for the best creamy texture.
Whisk the cornstarch and non-dairy milk thoroughly to avoid lumps.
Do not skip the chilling time; it’s essential for the brulee to set properly.
Caramelize the sugar right before serving for the crispiest topping.

Find it online: https://sweetcraftrecipes.com/vegan-pumpkin-creme-brulee/