Crème Brûlée


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      1 hr 45

Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About

This is very tasty but can easily be fancied-up by adding flavourings. Pop blueberries into the ramekins before adding the custard, or stir 4 teaspoons of cocoa powder into the custard at the end of cooking.


  • 3 tablespoons cornflour (cornstarch)
  • 1 x 400 ml (14 fl oz) tin coconut milk, shaken
  • 2 tablespoons cashew cream
  • 80 g ( oz) caster (superfine) sugar, plus 4 teaspoons extra for sprinkling
  • ¼ teaspoon ground cinnamon
  • 1 vanilla pod, seeds scraped out, pod reserved
  • 5 cm (2 inch) strip lemon zest


    Put the cornflour into a small bowl. Pour the coconut milk into a pan. Whisk over a medium heat until the milk and cream are completely amalgamated. Add the cashew cream, sugar, cinnamon, vanilla seeds and vanilla pod. Stir well to combine.

    Stir a few tablespoons of the hot milk mixture into the cornflour to make a paste. Pour the paste into the milk mixture, add the lemon zest and stir continuously over a medium–low heat until thick and creamy, about 5 minutes. Remove the lemon zest and vanilla pod.

    Pour into 4 ramekins, leave to cool for 15 minutes and then chill for at least 1 hour, or until set.

    Sprinkle the top of each ramekin with 1 teaspoon sugar. Blast the sugar with a cook’s blowtorch until bubbling and golden. Alternatively, put under a very hot grill (broiler). Return to the fridge to chill until ready to serve. Lovely served with berries or plain biscuits for dunking.