Description

This vegan pistachio crème brûlée is a creamy, luscious dessert that requires no baking or water bath. Made with pistachio butter, dairy-free milk, and full-fat coconut milk, this plant-based twist on the classic French treat is rich and flavorful. The custard is thickened on the stovetop using cornstarch and finished with a caramelized sugar crust using a blowtorch, delivering an indulgent texture and taste perfect for vegan and dairy-free diets.

Ingredients

Scale

Custard

70 g granulated sugar
40 g cornstarch
240 ml dairy-free milk (such as almond or oat milk)
80 g pistachio butter
400 ml can of full-fat coconut milk
1 vanilla pod, sliced down the center
¼ teaspoon sea salt

Topping

4 tablespoons granulated sugar (for caramelizing)

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Instructions

Prepare: Place 4x 4-inch ramekins on a tray and set them aside to be filled later.
Make the custard: Combine the granulated sugar and cornstarch in a saucepan, whisking them together. Add the dairy-free milk and pistachio butter to the pan and whisk until the mixture is smooth and fully combined.
Cook the custard: Pour in the entire can of full-fat coconut milk, add the sliced vanilla pod and sea salt. Place the saucepan over medium heat and slowly heat the mixture, stirring intermittently with a whisk and a rubber spatula. Continue cooking and stirring for 10-15 minutes until the custard thickens enough to coat the back of the spatula, then remove from heat.
Sift: Position a fine-mesh sieve over a large mixing bowl and pass the hot custard through the sieve, using a spatula to gently press it through. Allow the custard to cool for 10-15 minutes, stirring occasionally to prevent a skin from forming on top.
Chill: Pour the smooth custard evenly into the prepared ramekins. Cover each ramekin with clingfilm or a plate and refrigerate for at least 2 hours to set firmly.
Brûlée the tops: When ready to serve, sprinkle 1 tablespoon of granulated sugar evenly over the top of each set custard. Using a kitchen blowtorch, caramelize the sugar until it turns golden brown and crispy. Let the brûlée sit for 1-2 minutes before serving immediately.

Notes

This recipe is dairy-free and vegan, making it suitable for those avoiding animal products.
If you don’t have pistachio butter, you can blend shelled pistachios into a smooth paste as a substitute.
Make sure to stir frequently while cooking to avoid lumps and prevent the custard from burning on the bottom.
You can use any dairy-free milk you prefer, such as almond, oat, or soy milk.
For a no-blowtorch option, carefully caramelize the sugar under a broiler, but watch closely to avoid burning.