Vegan Creme Brulee

Recipe by Chef Joey Z.

I love creamy desserts, but as usual I'm looking for something without dairy in it. I was delighted to find this recipe. Here's the link from Vegan Visitor:

Top Review by kitsch kitchen

I was so looking forward to making this recipe; after tracking down all the ingredients, it was, unfortunately, a huge disappointment for. I think the main reason is that I used arrowroot for the first time and there may be an error in the recipe: instead of using 2 TABLESPOONS, I think it should be 2 teaspoons. The batch is inedible. So sorry for a mediocre review.

Ingredients Nutrition


  1. Preheat the oven to 325ºF (160ºC).
  2. Drain and slightly press the tofu while you prepare the remaining ingredients and tools.
  3. Prepare 6 ramekins and a shallow brownie baking pan, cutting a piece of parchment to evenly cover the pan.
  4. Boil a kettle full of water.
  5. In the bowl of a food processor, combine the tofu, sugar, vanilla, soy milk and salt.
  6. Once smooth, whisk in the arrowroot with the motor running.
  7. Pour prepared custard into the ramekins and distribute them into the baking pan.
  8. Carefully pour the boiling water from the kettle into the bottom of the pan so the water comes 2/3 of the way up the sides of the ramekins; taking care not to splash water into the custard.
  9. Cover the pan with the parchment paper and slowly transfer everything into the oven.
  10. Bake for about 45-50 minutes or until set. The centers may have a slight jiggle, but well set more as they cool.
  11. Remove the ramekins from the water and transfer to the refrigerator to cool completely, about an hour.
  12. To brûlée the custards, sprinkle enough sugar to evenly coat each top (about 1 tsp). Using a hand held blowtorch, pass the tip of the flame over the sugar until it begins to turn amber and caramelize.
  13. Once finished, the caramel should be thin, crisp and crackly.
  14. Bon Appetit!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a