Description
This Vegan Pumpkin Crème Brûlée is a creamy, dairy-free dessert perfect for autumn. Made with full-fat coconut milk and pumpkin puree, naturally sweetened with maple syrup and delicately spiced with pumpkin spice, this dessert offers a vegan twist on the classic French favorite. The smooth custard is set with cornstarch and topped with a perfectly caramelized sugar crust created using a blowtorch, delivering an indulgent yet plant-based treat.
Ingredients
Scale
Main Ingredients
- 14.1 oz can of full fat coconut milk
- ½ cup pumpkin puree
- â…“ cup pure maple syrup
- 1 vanilla pod
- 1 teaspoon pumpkin spice mix
- pinch sea salt
Thickening and Topping
- 3 tablespoons cornstarch (cornflour), sifted
- 3 tablespoons non-dairy milk
- 6 tablespoons demerara sugar (or cane sugar, or caster sugar)
Instructions
- Infuse the vanilla: Slice the vanilla pod in half lengthwise and scrape out the seeds. Add both seeds and pod to a saucepan with the coconut milk. Simmer gently over medium heat for 5 minutes, ensuring it does not boil to extract maximum vanilla flavor.
- Strain and combine ingredients: Pass the mixture through a fine sieve to remove the vanilla pod. Return the infused coconut milk to the saucepan and stir in the pumpkin puree, pure maple syrup, pumpkin spice mix, and a pinch of sea salt.
- Prepare the thickening paste: In a small bowl, whisk together the sifted cornstarch and non-dairy milk until smooth to form a paste. Add this paste to the saucepan with the other ingredients. Bring the mixture to a simmer over medium heat, whisking continuously for about 5 minutes until thickened into a smooth custard.
- Chill the custard: Pour the hot custard evenly into 3.5″ ramekins or your choice of small dishes. Let them cool at room temperature for 15 minutes, then transfer to the refrigerator. Chill for at least 2 hours until fully set and firm.
- Caramelize the topping: Just before serving, sprinkle 1.5 tablespoons of caster sugar evenly on top of each custard. Using a culinary blowtorch, carefully caramelize the sugar until it forms a golden, crispy crust. Serve immediately to enjoy the contrast of creamy custard and crunchy topping.
- Storage instructions: Store any prepared custards in the refrigerator without caramelizing the tops. Cover ramekins tightly with cling film to keep them airtight until ready to serve and torch.
Notes
- Do not boil the coconut milk when infusing the vanilla pod to prevent curdling or bitterness.
- For best results, use full-fat coconut milk to ensure a rich and creamy texture.
- You can substitute the pumpkin spice mix with a blend of cinnamon, nutmeg, ginger, and cloves if unavailable.
- If a blowtorch is not available, you can place the ramekins under a hot broiler for a few minutes, watching carefully to avoid burning.
- This recipe yields five 3.5″ ramekins, but portion size can be adjusted by using different sized dishes.
