Hello everybody!

Today’s recipe is smooth, sweet and vegan! One of the most popular French dessert is crème brulée, a delicious custard cream topped with a crunchy layer of caramel. This dessert is simple and delicious but it contains cream and eggs, which makes it heavier but also not suitable for a vegan diet. I have seen many recipes of vegan crème brulée and I have decided to create my own version with a little twist. Instead of cream, I am using coconut cream and I am using tapioca starch and agar agar to thicken and hold together the cream. For the caramel, I decided to switch the traditional white sugar with vanilla sugar for added flavor and I added some tonka bean. Tonka bean is an incredible ingredients that is dried bean with a caramel and nutty flavor. It’s a great addition to creams!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This vegan crème brulée is a healthier alternative to the traditional crème brulée and it is just as flavorful. The coconut cream only has a subtle coconut flavor that isn’t overpowering and has just the right amount of sweetness. If you’re looking for a healthier alternative or if you are vegan, it is the perfect recipe for you! The texture is not exactly the same as the traditional crème brulée, it is a bit more runny, similar to a pudding, but after a couple hours in the fridge, the texture becomes thicker and more firm.

Ingredients:

• 1 can coconut cream
• 1/4 cup icing sugar
• 2 tbsp tapioca starch
• 2 tsp agar agar
• 1 tsp vanilla extract (or vanilla beans if you have)
• 1 packet vanilla sugar
• 1/2 tsp grated tonka bean

Preparation:

1- Place the coconut cream in the fridge for a couple hours.

2- In a large bowl, add the cold can of coconut cream, icing sugar, tapioca starch and vanilla extract. Whip with an electric whip until the mixture is fluffy and a bit thicker.

3- Pour the mixture into a pot and add the agar agar. Cook the mixture on low-medium heat until it thickens. Stir often.

4- Pour the mixture into small bowls and place in the fridge over night.

5- The next day, preheat the broiler. Mix the vanilla sugar with some grated tonka bean and spread the mix on top on the bowls.

6- Broil until the sugar is caramelized. You can eat right away or put them back in the fridge to eat them later.

This vegan crème brulée is very easy to make and is not overly sweet. The consistency is closer to a pudding consistency but if you let them in the fridge for a couple hours, the texture will be more firm.

 

 

 

 

 

 

 

 

 

 

 

I hope you will enjoy this recipe! Let me know in the comment what you think about this recipe and if you liked it.

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