Description
This Vegan Pumpkin Creme Brulee is a rich and creamy autumn-inspired dessert made with full-fat coconut milk and pumpkin puree, naturally sweetened with pure maple syrup and infused with warming pumpkin spice and vanilla. Finished with a classic caramelized sugar top using demerara sugar, it offers a delightful plant-based twist on the traditional French custard dessert, perfect for holiday gatherings or cozy fall evenings.
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
- 3 tablespoons cornstarch (cornflour), sifted
- 3 tablespoons non-dairy milk
- Pinch sea salt
Caramelized 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 the seeds and pod to a saucepan with the coconut milk and simmer over medium heat for 5 minutes, ensuring it does not boil to gently infuse the flavor.
- Prepare the Pumpkin Mixture: Pass the infused coconut milk through a sieve to remove the vanilla pod. Return the milk to the saucepan and stir in the pumpkin puree, pure maple syrup, pumpkin spice mix, and a pinch of sea salt to create a smooth, spiced base.
- Thicken the Custard: In a small bowl, combine the sifted cornstarch and non-dairy milk to form a smooth paste. Add this paste to the saucepan and bring the mixture to a gentle simmer, whisking continuously for about 5 minutes until the custard thickens and coats the back of a spoon.
- Chill the Custard: Pour the custard evenly into 3.5-inch ramekins. Allow them to cool at room temperature for 15 minutes, then transfer to the refrigerator to chill and set for 2 hours until firm.
- Caramelize the Sugar Topping: Just before serving, sprinkle 1.5 tablespoons of caster sugar evenly over the top of each chilled custard. Using a kitchen blowtorch, carefully caramelize the sugar until it forms a golden-brown, crisp crust. Serve immediately for the best texture contrast.
- Storage: Store any prepared creme brulees in the refrigerator before caramelizing the sugar topping. Ensure they are airtight by covering with cling-film to maintain freshness until ready to serve.
Notes
- Use full-fat coconut milk for a rich and creamy texture.
- Do not boil the coconut milk while infusing to prevent separation.
- Ensure continuous whisking when thickening custard to avoid lumps.
- Ramekins of about 3.5 inches diameter are ideal for individual servings.
- Use a kitchen blowtorch for caramelizing sugar; alternatively, a broiler may be used cautiously.
- Store creme brulees chilled and caramelize the sugar topping just before serving for the best texture and flavor.
