Vegan Creme Brulee

Recipe by Chef Joey Z.




  • Preheat the oven to 325ºF (160ºC).
  • Drain and slightly press the tofu while you prepare the remaining ingredients and tools.
  • Prepare 6 ramekins and a shallow brownie baking pan, cutting a piece of parchment to evenly cover the pan.
  • Boil a kettle full of water.
  • In the bowl of a food processor, combine the tofu, sugar, vanilla, soy milk and salt.
  • Once smooth, whisk in the arrowroot with the motor running.
  • Pour prepared custard into the ramekins and distribute them into the baking pan.
  • 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.
  • Cover the pan with the parchment paper and slowly transfer everything into the oven.
  • Bake for about 45-50 minutes or until set. The centers may have a slight jiggle, but well set more as they cool.
  • Remove the ramekins from the water and transfer to the refrigerator to cool completely, about an hour.
  • 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.
  • Once finished, the caramel should be thin, crisp and crackly.
  • Bon Appetit!