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This vegan crème brûlée has everything you love about the classic dessert, minus the eggs and dairy! Under that crackly caramelized sugar crust is a rich vanilla custard that’s so creamy you’d never guess it was eggless. And with just 5 main ingredients, it’s much easier to make at home than you might think!
Why This Vegan Crème Brûlée Works
The secret to a really creamy, eggless crème brûlée is choosing the right dairy-free milk. When developing my vegan custard recipe, I tested a bunch of different plant milk and cream combinations to see which had the best flavor, texture, and consistency after heating and chilling.
Soy milk when heated with cornstarch (or vegan egg substitute) gave the most consistent set, while oat milk was surprisingly unpredictable, with some brands becoming super thin and runny in the fridge despite thickening on the stove. Almond milk turned out the most Jello-like and lacked richness.
For the richest custard most similar to the traditional version, I found that soy milk combined with dairy-free heavy cream (like Country Crock’s Plant Cream) was definitely the winner. It has a very classic, rich texture without becoming rubbery after chilling.
Full-fat coconut milk with soy milk is a close second if you can’t find store-bought dairy-free cream, although it does add a slight coconut flavor. You can see all combinations in the photo above, or read my full dairy-free milk testing breakdown on Substack.
Ingredients & Substitutions
Soy Milk
Like mentioned above, I recommend unsweetened soy milk for the custard base. I prefer West Life’s soy milk since it’s basically just soy beans and water. I also tested this with Silk’s unsweetened soy milk and it turns out well.
Soy milk in general thickens reliably and has a fairly neutral flavor that lets the vanilla shine. Other plant milks can work, but their consistency varies quite a bit between brands. You can read more about the differences in my vegan custard recipe.
If you’re avoiding soy, the next best option from my tests is another higher-protein plant milk like pea protein milk.
Dairy-free Heavy Cream vs. Coconut Milk
For the richest flavor/texture, I recommend using Country Crock Plant Cream. It adds creaminess without overpowering the vanilla and gives the custard a more traditional flavor.
Full-fat canned coconut milk is my second choice. It works well as a substitute and creates a creamy custard, although you may notice a slight coconut flavor. I don’t recommend using light coconut milk because it has a lower fat content.
Cornstarch
Since this crème brûlée is made without eggs, cornstarch is what thickens the custard when heated and helps it set in the fridge. Be sure to whisk it into the sugar before adding the soy milk to prevent lumps.
Vanilla
I love using a whole vanilla bean for a deep flavor and those pretty little vanilla specks. You’ll want to scrape out the seeds and steep the pod in the milk to get as much flavor as possible.
If you don’t have a whole bean pod, you can most definitely swap in vanilla bean paste or extract. You’ll want to add these at the end of cooking after removing from the heat.
Sugar
Regular granulated cane sugar sweetens the custard and creates that classic, crisp caramelized topping. Other granulated sweeteners can be swapped in the custard but they will affect the taste and color. Look for one that’s certified vegan.
How to Make Vegan Crème Brûlée
Exact ingredient quantities are in the recipe card below!
Whisk the sugar, cornstarch, and salt together in a saucepan. Add about 1/4 cup of soy milk and mix to form a lump-free slurry.
Gradually whisk in the remaining milk and cream until smooth and uniform.
If using, add the split vanilla bean pod and seeds now.
Heat over medium-low heat, whisking continuously, until the mixture begins to bubble and thickens into a smooth, creamy custard.
Remove from the heat and remove the vanilla bean pod. Stir in vanilla paste/extract now if using those instead. The custard should have a thin icing-like consistency.
Immediately divide the custard evenly between the ramekins and smooth the tops.
Let the ramekins cool at room temperature for about an hour, uncovered. Then, refrigerate (again uncovered) until completely chilled and set.
Just before serving, sprinkle a thin, even layer of sugar over each custard. Use a kitchen torch to melt the sugar until golden brown, then let it harden into a crisp crust.
How to Caramelize the Sugar Topping
The crisp sugar topping is what makes crème brûlée so good! For the best results, make sure the custard is completely chilled before adding the sugar. If it’s still warm, the sugar will begin dissolving into the surface.
- Sprinkle on the sugar. Add a thin, even layer of granulated sugar over each chilled custard, making sure to cover the entire surface. About 1 tablespoon per ramekin.
- Caramelize with a kitchen torch. Hold the torch a few inches above the sugar and move it slowly in circular motions until the sugar melts and turns a deep golden amber.
- Let the sugar harden. Allow the caramelized topping to cool for 1-2 minutes until crisp. Serve immediately for the best texture!
I love serving these with a few fresh raspberries or strawberries and a small sprig of mint.
Troubleshooting Eggless Crème Brûlée
My custard is too thin.
The custard will still be quite thin and pourable when warm, so don’t worry if it doesn’t look completely set after cooking! It needs time in the fridge to firm up. If it’s still runny after chilling, it may not have cooked long enough. Make sure the mixture begins to bubble and cook for another 2-3 minutes over low heat, whisking constantly, to fully activate the cornstarch.
My custard is too thick or rubbery.
This usually happens when the custard cooks for too long, too much cornstarch is added or the wrong plant milk is used. For the best texture, remove it from the heat once it has thickened into a thin icing consistency. Remember that it will continue to firm up significantly as it chills.
My custard has lumps.
Lumps can form if the cornstarch isn’t fully dissolved or the custard heats too quickly without whisking. To prevent this, whisk the cornstarch with the dry sugar and salt first, then add a small amount of cold soy milk to form a smooth, lump-free slurry before adding the remaining liquid. Whisk frequently while cooking, and if lumps still form, pass the warm custard through a fine-mesh sieve.
The sugar topping won’t caramelize.
Make sure the custard is completely cold before adding the sugar. Any warmth or moisture on the surface can cause the sugar to dissolve before you have a chance to torch it. Use a thin layer of granulated sugar and keep the torch moving for even caramelization.
My crème brûlée is watery or separating.
If the custard was perfectly set before adding the sugar, the topping may have been caramelized too far in advance. Over time, the sugar crust absorbs moisture from the custard and begins to soften and weep. For the best results, keep the custard refrigerated and only add the sugar and caramelize it immediately before serving.
More Classic Vegan Desserts
Vegan Crème Brûlée – Creamy & Dairy-free
Rate this RecipeEquipment
- 4 ramekins (5” wide and 1¼” tall)
Ingredients
- ½ cup granulated sugar, 100g
- ¼ cup cornstarch, 32g
- ¼ tsp table salt
- 2 cups unsweetened soy milk, see note 1
- 1 cup dairy-free heavy cream, like Country Crock Plant Cream – see note 2
- 1 tsp vanilla bean paste, or 1 vanilla pod – split & scraped
- ¼ cup granulated sugar, for topping
Instructions
- Make the custard: Whisk the cornstarch, sugar, and salt in a medium saucepan. Add about 1/4 cup of the soy milk and whisk until smooth, then gradually whisk in the remaining heavy cream and milk. If using a vanilla bean pod, split it lengthwise, scrape out the seeds, and add both the seeds and pod to the saucepan.½ cup granulated sugar, ¼ cup cornstarch, ¼ tsp table salt, 1 cup dairy-free heavy cream, 2 cups unsweetened soy milk
- Cook the custard: Heat over medium-low, whisking continuously, until it begins to bubble and thicken, about 4-5 minutes. Continue cooking for another 2-3 minutes, until the custard drizzles off the whisk in a consistency similar to a thin icing. Always go off appearance rather than time as stovetops differ dramatically.Remove from the heat, discard the vanilla pod if using. If using vanilla paste instead, whisk it in now.1 tsp vanilla bean paste
- Assemble and chill: Immediately divide the warm custard between four ramekins (5” wide and 1¼” tall). Let cool at room temperature until no longer steaming, then refrigerate uncovered for 1-2 hours until fully chilled and set.
- Brûlée: Just before serving, sprinkle 1 tablespoon of sugar evenly over each custard and caramelize with a kitchen torch until golden and crisp.¼ cup granulated sugar
Recipe notes
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