Vegan Crème Brûlée

2 serves
Total Time: Approx. 10–15 mins

Ingredients

➕ 60g Vegan Protein Custard Vanilla Cinnamon
➕ 2 x 45ml Water
➕ 20g Coconut Sugar
➕ 10g Coconut Sugar (for topping)

PROTEIN CUSTARD - VANILLA CINNAMON

Craving a classic French dessert with a healthy plant-based twist? Our Vegan Crème Brûlée is made using Botanika Blends’ creamy Vanilla Cinnamon Vegan Protein Custard — delivering that iconic silky texture and caramelised sugar topping, without the dairy or eggs. A delightful vegan treat that’s both indulgent and nourishing.

Method

Preheat oven to 200°C using the ‘broiler’ or grill setting.
In a microwave-safe bowl, mix 45ml of water, custard powder and 20g of coconut sugar until smooth. Microwave for 20 seconds, then stir.
Add the second 45ml of water and stir again until fully smooth.
Pour the custard mixture into ramekins and generously sprinkle the tops with 10g of coconut sugar.
Broil for 5 minutes or until the sugar topping bubbles and caramelises. Keep an eye on it — it burns quickly!
Allow to cool slightly or refrigerate for a chilled version before serving.

0 comments

FAQ - Vegan Crème Brûlée

Absolutely! You can prep the custard in advance and keep it in the fridge. Just brûlée the sugar topping right before serving so it stays nice and crunchy.
You can use raw sugar or any granulated sugar that caramelises well. Just keep a close eye under the grill so it doesn't burn.
Sure thing! Just whisk the custard and water together in a saucepan over medium heat until smooth and thickened before adding to ramekins.
The custard will keep well for up to 3 days in the fridge, but for best results, brûlée the sugar topping fresh when ready to eat.

Absolutely! You can prep the custard in advance and keep it in the fridge. Just brûlée the sugar topping right before serving so it stays nice and crunchy.
Sure thing! Just whisk the custard and water together in a saucepan over medium heat until smooth and thickened before adding to ramekins.

You can use raw sugar or any granulated sugar that caramelises well. Just keep a close eye under the grill so it doesn't burn.
The custard will keep well for up to 3 days in the fridge, but for best results, brûlée the sugar topping fresh when ready to eat.

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