Description
This Vegan Pumpkin Creme Brulee offers a delightful, dairy-free twist on the classic French dessert, combining creamy coconut milk and rich pumpkin puree with warm spices. Perfect for fall or any time you crave a comforting, plant-based treat topped with caramelized sugar for that signature crisp crust.
Ingredients
Scale
Cream Base
- 14.1 oz can of full fat coconut milk
- 1 vanilla pod
- ½ cup pumpkin puree
- â…“ cup pure maple syrup
- 1 teaspoon pumpkin spice mix
- pinch sea salt
Thickening Agent
- 3 tablespoons cornstarch (cornflour), sifted
- 3 tablespoons non-dairy milk
Topping
- 6 tablespoons demerara sugar (or cane sugar or caster sugar)
Instructions
- Infuse the coconut milk: Slice the vanilla pod in half and scrape out the seeds. Add both the seeds and pod to a saucepan with the coconut milk and gently simmer over medium heat for 5 minutes, ensuring it does not boil to infuse the vanilla flavor.
- Strain and mix ingredients: Pass the infused coconut milk through a sieve to remove the vanilla pod. Return the milk to the saucepan and whisk in the pumpkin puree, pure maple syrup, pumpkin spice, and a pinch of sea salt until evenly combined.
- Prepare the thickening paste: In a small bowl, blend the sifted cornstarch with the non-dairy milk until it forms a smooth paste. Add this paste to the saucepan with the pumpkin mixture and bring to a simmer, whisking continuously for 5 minutes until thickened.
- Chill the custard: Pour the thickened mixture into 3.5-inch ramekins (or your preferred size). Let them cool at room temperature for 15 minutes, then transfer to the refrigerator to chill and set for at least 2 hours.
- Caramelize the topping: Just before serving, sprinkle 1.5 tablespoons of caster sugar evenly over each custard. Use a culinary blowtorch to caramelize the sugar until golden brown and crisp. Serve immediately for the best texture and flavor.
Notes
- Use full-fat coconut milk to achieve the creamiest texture.
- Make sure not to boil the coconut milk to preserve the smoothness and vanilla flavor.
- You can substitute pumpkin spice mix with cinnamon, nutmeg, and cloves if preferred.
- For a less intense caramelization, use a broiler but watch carefully to avoid burning.
- Leftover creme brulee can be covered and refrigerated for up to 2 days but the topping will lose its crispness.
