Vegan Pistachio Crème Brûlée Recipe
Introduction
This Vegan Pistachio Crème Brûlée offers a rich, creamy dessert with the delightful crunch of caramelized sugar on top. Made without baking or a water bath, it’s an easy yet elegant treat perfect for impressing guests or indulging yourself.
Ingredients
- 70 g granulated sugar
- 40 g cornstarch
- 240 ml dairy-free milk
- 80 g pistachio butter
- 400 ml can of full-fat coconut milk
- 1 vanilla pod, sliced down the center
- ¼ teaspoon sea salt
- 4 tablespoons granulated sugar (for topping)
Instructions
- Step 1: Place four 4-inch ramekins on a tray and set aside.
- Step 2: In a saucepan, whisk together the 70g granulated sugar and cornstarch until combined. Pour in the dairy-free milk and add pistachio butter, whisking until smooth.
- Step 3: Add the entire can of coconut milk, the sliced vanilla pod, and sea salt to the pan. Heat over medium, stirring alternately with a whisk and a rubber spatula. After 10–15 minutes, the mixture will thicken and coat the back of the spatula; then remove from heat.
- Step 4: Place a fine-mesh sieve over a large mixing bowl and pass the custard through it, using a spatula to help. Let cool for 10–15 minutes, stirring occasionally to prevent skin from forming.
- Step 5: Pour the custard evenly into the ramekins. Cover with clingfilm or small plates and refrigerate for at least 2 hours until set.
- Step 6: To serve, sprinkle 1 tablespoon of granulated sugar evenly on top of each custard. Use a kitchen blowtorch to caramelize the sugar until golden and crisp. Let rest for 1–2 minutes, then serve immediately.
Tips & Variations
- Use a high-quality pistachio butter for the best flavor. If unavailable, blend roasted pistachios with a little neutral oil until smooth.
- For a nut-free version, try almond or cashew butter instead of pistachio butter.
- If you don’t have a blowtorch, you can place ramekins under a hot grill for a few minutes, watching carefully to avoid burning.
Storage
Store the prepared custards covered in the refrigerator for up to 3 days. It’s best to caramelize the sugar topping just before serving to maintain its crisp texture. Reheat briefly under a grill or use a blowtorch to refresh the brûlée crust if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dessert ahead of time?
Yes, the custard can be made and refrigerated up to 3 days in advance. Just add and caramelize the sugar topping right before serving for the best texture.
What dairy-free milks work best in this recipe?
Unsweetened almond, oat, or soy milk work well. Choose a plain variety without strong flavors to let the pistachio and vanilla shine.
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Vegan Pistachio Crème Brûlée Recipe
- Total Time: 2 hours 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Pistachio Crème Brûlée offers a creamy, luscious plant-based twist on the classic French dessert. Made with pistachio butter, coconut milk, and dairy-free milk, it requires no water bath or baking, using stovetop cooking and chilling instead. Topped with a caramelized sugar crust, it’s a decadent, allergen-friendly treat perfect for vegan dessert lovers.
Ingredients
Custard
- 70 g granulated sugar
- 40 g cornstarch
- 240 ml dairy-free milk (such as almond or oat milk)
- 80 g pistachio butter
- 400 ml can of full-fat coconut milk
- 1 vanilla pod, sliced down the center
- ¼ teaspoon sea salt
Topping
- 4 tablespoons granulated sugar (for caramelizing)
Instructions
- Prepare: Place four 4-inch ramekins on a tray and set them aside for filling later.
- Make the custard: In a saucepan, combine the 70 g granulated sugar and 40 g cornstarch by whisking them together evenly. Pour in the 240 ml dairy-free milk and add 80 g pistachio butter, whisking until the mixture is smooth and uniform.
- Add remaining ingredients and cook: Pour in the entire 400 ml can of full-fat coconut milk, add the sliced vanilla pod, and sprinkle the ¼ teaspoon sea salt. Place the saucepan over medium heat and slowly heat the mixture, alternating between whisking and stirring with a rubber spatula. After about 10-15 minutes, the custard will thicken enough to coat the back of the spatula. Once thickened, remove from heat.
- Strain the custard: Place a fine-mesh sieve over a large mixing bowl and pass the custard through it using a spatula to help push it through. This ensures a silky smooth texture. Let the custard cool for 10-15 minutes, stirring occasionally to prevent a skin from forming on top.
- Chill: Divide the custard evenly among the prepared ramekins. Cover each ramekin with clingfilm or a plate and refrigerate for at least 2 hours, allowing the custard to fully set and chill.
- Caramelize the topping: When ready to serve, sprinkle 1 tablespoon of granulated sugar evenly over the top of each chilled custard. Use a kitchen blowtorch to caramelize the sugar until it melts and browns, creating the signature brûlée crust. Let the caramelized tops sit for 1-2 minutes before serving immediately for the best texture.
Notes
- This recipe uses no water bath or oven baking; the custard is thickened on the stovetop and then chilled.
- Using full-fat coconut milk ensures a creamy texture and rich flavor.
- Feel free to use your preferred dairy-free milk, such as almond, oat, or soy milk.
- For best results, use a high-quality blowtorch to achieve an even and quickly caramelized sugar topping.
- To make ahead, prepare the custard and chill up to 24 hours in advance and caramelize just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: vegan crème brûlée, pistachio dessert, dairy-free dessert, coconut milk dessert, stovetop custard, vegan French dessert
