I’ve been craving Crème Brûlée for MONTHS, especially since I’ve been avoiding eggs. Why is it that when you know you can’t have something you want it even more?? My solution = a Vegan Crème Brûlée that’s not only killer in taste and in texture but kicked up a notch for fall with the addition of pumpkin, pumpkin pie spice, and salted caramel…lots of salted caramel.
To make that classic custard texture I used agar agar which is a vegan gelatin replacer. It creates the most luscious texture that’s spot on. This recipe is really, REALLY easy, just a few simple steps and some time to set and you’ll be digging in.
First up I made some of my paleo salted caramel sauce and poured in into the bottom of my jars. After that I just brought the remaining ingredients for the custard to a simmer to get the agar agar to dissolve and poured that over the caramel. The caramel isn’t set at this point so it sort of swirls through the custard so you get a bite of caramel in every bite, it’s divine. After 3 hours or so you’re ready for the fun part! Torch time! If you don’t have a kitchen torch you can also place them under your broiler for a few minutes to get that classic sugar crust. The torch is always a more fun option though 😉
A note here about the sugar. Coconut sugar will get a little more burnt than white sugar so if you don’t like the smoky burnt sugar taste (I LOVE it!) then opt to use an organic cane sugar. Really, sugar is sugar, just make sure it’s a quality one.
I will say that these get even better after sitting for a day or two. The pumpkin flavor intensifies as do the spices. Also, if you pull these out of the fridge and there’s a bit of water on top don’t worry just pour it off, it won’t affect the taste at all. Coconut milk likes to separate just a bit so this is harmless but the sugar won’t be able to caramelize if it’s wet. Enjoy!
Pumpkin Vegan Crème Brûlée + Salted Caramel