Eggnog Crème Brûlée (vegan)
A decadent eggnog-inspired plant-based twist on the classic rich and creamy French custard with a burnt sugar coating. Can be made in advance, which makes it ideal for special dinners, holidays, and parties. Serve in individual ramekins for a traditional dessert that makes you and your guests feel special.
Equipment
- stove
- kitchen torch (or broiler)
Ingredients
- 6 Tbsp cornstarch*
- ½ cup raw sugar or coconut sugar
- 4 cups non-dairy milk**
- pinch of turmeric optional - for coloring
- 1 tsp rum extract
- ½ tsp vanilla extract
- ¼ tsp nutmeg
- ¼ cup casting sugar extra fine or organic raw sugar
Instructions
- Combine the cornstarch and sugar in a sauce pan.
- Whisk in half a cup of milk and stir until smooth and the cornstarch is fully combined.
- Whisk in the remaining milk and turmeric, if using.
- Turn heat to medium to medium-high until the mixture starts to bubble and thicken, while stirring occasionally, about 8-10 minutes.
- Turn heat to low and continue stirring until it coats the back of the spoon, about 1-2 minutes more.
- Remove from heat and stir in the nutmeg and rum and vanilla extracts. Taste and adjust, if desired.
- Pour the mixture evenly among six 6 to 8 ounce ramekins and transfer to a wire rack to cool for at least 30 minutes.
- Cover and chill in the refrigerator overnight or until you’re ready to serve, up to 3 days in advance.
- Just before serving, remove the chilled custard from the refrigerator, and sprinkle 1½ tsp sugar evenly atop each custard. Using a kitchen torch, caramelize the sugar until dark and bubbly. Alternatively, place the ramekins on a baking sheet on the highest rack in the oven and broil for 2-3 minutes, until sugar is brown and bubbly. Watch it closely so that the sugar doesn’t burn too much. The topping should be dark and bubbly. When cool, it looks like a sheet of sugar glass.
- Wait 1-2 minutes, then serve and enjoy immediately.
Notes
* I recommend using cornstarch in this recipe. Arrowroot starch does work, but the texture is more gelatinous.
** You can use any non-diary milk for this pudding. Oat + Nut Milk is a great option for this since the oats and nuts used in the milk contain healthy fats and adds a silky smooth texture without the use of butter and eggs.
** You can use any non-diary milk for this pudding. Oat + Nut Milk is a great option for this since the oats and nuts used in the milk contain healthy fats and adds a silky smooth texture without the use of butter and eggs.