Pumpkin Crème Brûlée (vegan)
A decadent and delicious 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
- stovetop
- kitchen torch (or broiler)
Ingredients
- 3 Tbsp cornstarch
- ½ cup sugar*
- 2½ cups unsweetened non-dairy milk**
- 1 cup pure packed pumpkin***
- ½-1 tsp pumpkin pie spice****
- ¼ tsp sea salt optional
- ¼ tsp vanilla
- 3 Tbsp 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, pumpkin, pumpkin pie spice, and salt, if using.
- Turn heat to medium to medium-high until the mixture starts to 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 vanilla. Taste and stir in more pumpkin pie spice and vanilla, if desired.
- Pour the mixture evenly among six 6-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 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.
- Serve immediately.
Notes
* There are so many different types of sugar and everyone has a favorite. The custard tastes great with most sugars, including granulated sugar, organic raw sugar, coconut sugar, or date sugar. The brûlée topping is a little pickier. I like using brown sugar or coconut sugar for the flavor, though any fine granulated sugar or casting sugar (extra fine) works well. If using coconut sugar, it burns quickly so be careful.
** You can use any non-diary milk for this pudding. Canned coconut milk results in the creamiest, thickest, and richest because it’s high in fat and is solid when chilled. I typically use unsweetened almond milk or Oat + Nut Milk. If using vanilla flavored plant milk, omit the vanilla.
*** If using fresh homemade pumpkin purée, be sure it’s similar to the consistency of canned pure packed pumpkin, or adjust the amount of plant milk used.
**** If you don’t have pumpkin pie spice (like me), combine ¾ tsp cinnamon, ¼ tsp ginger, 1/8 tsp nutmeg, and a dash of cloves and allspice - makes 1 teaspoon pumpkin pie spice. Start with ½ tsp and add the rest if you enjoy pumpkin pie flavor.