egg-free recipe for creme brulee
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By Gina Fontana | Healthy Little Vittles

This Vegan Cinnamon Sugar Crème Brûlée recipe is an exclusive from The Beginner’s Guide to Gluten-Free Vegan Baking: 60 Plant-Based Desserts for Any Occasion by Gina Fontana. Click here to find out where you can order the book.

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egg-free recipe for creme brulee

Vegan Cinnamon Sugar Crème Brûlée from The Beginner’s Guide to Gluten-Free Vegan Baking

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Did you think that crème brûlée was off the menu?! Well, I’m so excited to bring you a very similar, just-as-creamy vegan version of this popular European dessert recipe—without the cream or the eggs! Perfect for date night, you won’t believe how simple this crème brûlée is to make, and you’ll definitely be impressing your guests with this fourth-course dish.
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Author: Gina Fontana | Healthy Little Vittles
Servings: 2 –4 servings

Ingredients

  • Crème brûlée
  • 1 13.5-oz [400-ml] can coconut milk, solid part only
  • 2 tsp 10 ml pure vanilla extract
  • tsp salt
  • 3 tbsp 24 g arrowroot powder
  • ¼ tsp cinnamon
  • ¼ cup 60 ml maple syrup
  • 2 cups 480 ml water
  • Topping
  • 2 tbsp 12 g cane sugar

Instructions

  • Preheat the oven to 325 °F (160°C). Place crème brûlée dishes or ramekins into a large cake pan or roasting pan. In a medium saucepan, heat the solid coconut milk, vanilla, salt, arrowroot powder, cinnamon and maple syrup over medium heat until the mixture thickens and is smooth and creamy. If it’s not completely smooth, transfer the mixture to a blender and blend until smooth. Evenly distribute the mixture into the crème brûlée dishes or ramekins. Heat the water in the microwave until almost boiling, then very carefully pour enough hot water into the pan to come halfway up the outsides of the ramekins, being very careful not to splash water into the ramekins.
  • Bake the crème brûlée for 20 minutes. When the ramekins are cool enough to touch, transfer them to a cooling rack to cool completely for about 1 hour. Cover the ramekins with plastic wrap and place them in the fridge overnight.
  • Remove the crème brûlée from the refrigerator, divide the cane sugar equally among the ramekins and spread it evenly on top. Using a torch, melt the sugar to form a crispy top. If you don’t have a torch, you may place the ramekins in the oven and broil them, watching very carefully so they don’t burn.

Notes

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow the torch manufacturers' instructions for use.
Find more of Gina’s recipes on @healthylittlevittles.
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Vegan Cinnamon Sugar Crème Brûlée from Gina Fontana's The Beginner’s Guide to Gluten-Free Vegan Baking

Reprinted with permission from The Beginner’s Guide to Gluten-Free Vegan Baking by Gina Fontana Page Street Publishing, Co. 2021. Photo credit: Gina Fontana

Gina Fontana's The Beginner’s Guide to Gluten-Free Vegan Baking Book Cover

Click here to order your copy.

About the Author

Gina Fontana is the founder of the popular blog Healthy Little Vittles, where she posts delicious vegan and gluten-free recipes. Her work has been featured on feedfeed, One Green Planet, and Simply Gluten Free. She lives in Columbus, Ohio.

About the Book

Those with a sweet tooth and an interest in a plant-based diet will rejoice with The Beginner’s Guide to Gluten-Free Vegan Baking: 60 Plant-Based Desserts for Any Occasion (December 14, 2021, $21.99, Page Street Publishing, Co.). Gina Fontana, founder of the Healthy Little Vittles blog, has cracked the code to baking without dairy, eggs and gluten. In this game-changing guide she shares 60 foolproof recipes plus essential tips and tricks for avoiding common gluten-free vegan baking mishaps. Bakers of all levels will find it easy to satisfy any sweet craving, regardless of dietary restrictions, this holiday baking season and year-round.

Now, anyone can create comforting classics previously thought to be impossible to make plant-based and gluten-free, including fudgy brownies, creamy cheesecake and crème brûlée with a perfectly caramelized top. Chapters are organized by techniques like egg swaps, dairy and butter alternatives, batter consistency and natural sweeteners, so everyone will learn to problem-solve while building their baking repertoire. From Perfectly Spiced Carrot Cake and Bourbon Peach Ice Cream to Edible Chocolate Chip Cookie Dough and Apricot Pie Pops, the simple yet delicious options are endless.

Packed with invaluable information and 60 gorgeous full-color photographs, this is the must-have handbook for anyone interested in crafting exceptional sweets that just happen to be gluten-free and vegan.

If you loved this Vegan Cinnamon Sugar Crème Brûlée, you might like more exclusive recipes from The Beginner’s Guide to Gluten-Free Vegan Baking!

Gluten-Free Avocado Chocolate Pie

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