Vegan Crème Caramel


clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
Vegan Crème Caramel

Vegan Crème Caramel




  • 2 tbsp (30ml) maple syrup
  • 2 tbsp (22g) coconut sugar
  • ¼ tsp white vinegar (or lemon juice)


  • 1 and ½  cup (354ml) almond milk
  • ¾ cup (177ml) full-fat coconut milk
  • 3 tbsp (45ml) maple syrup
  • 2 tbsp (16g) cornstarch
  • ¾ tsp agar
  • 2 tsp vanilla extract

Salted Coconut Crumble (Optional)

  • 2 tbsp (10g) shredded coconut
  • 2 tbsp (10g) large coconut flakes
  • 1 tsp (5ml) maple syrup
  • ⅛ tsp salt


  1. Start by preparing the caramel. Add the maple syrup, coconut sugar, and white vinegar to a small saucepan. Heat over medium heat, stirring regularly until it starts to boil. Once boiling, let it boil for about 30 sec, keeping an eye on it to make sure it doesn’t burn.
  2. Immediately remove from heat & divide the caramel into 4 small ramequins. Tilt each ramequin to spread the caramel in the bottom. Set aside and let it cool for at least 20 min.
  3. In a medium-size saucepan, combine the almond milk, coconut milk, & maple syrup. Add the cornstarch & agar and whisk to dissolve.
  4. Heat over medium heat, whisking constantly until it thickens (usually just before boiling). Once it has thickened, remove from heat, stir in the vanilla extract, and whisk again.
  5. Cover the saucepan with a lid & let it cool about 15 min before pouring into the ramequins over the caramel. I recommend letting it cool a bit because if you pour it immediately over the caramel it will make it melt and it won’t result in good looking cremes caramel.
  6. Let the creme caramel cool a bit at room temp before transferring to the refrigerator. Refrigerate for at least 8h, the creme caramel will thicken & slightly harden.
  7. To serve, run a knife along the edges of each ramequin, cover with a plate and flip it. The caramel will be on top and cover the creme. Serve fresh, topped with the salted coconut crumble!

Salted Coconut Crumble (Optional)

  1. Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. In a small bowl, mix the shredded coconut, coconut flakes, maple syrup, & salt.
  3. Spread the coconut on the prepared baking sheet & bake for about 10 min or until golden brown. Let it cool completely.


Find more of Thomas’s recipes on Full of Plants / @fullofplants.

Vegan Crème Caramel Vegan Crème Caramel

A plant-based spin on the classic French dessert, vegan crème caramel has a creamy yet firm consistency and rich flavor. If you’re looking for elegant, creamy desserts that are even easier to make, check out our Mousses & Puddings section.



Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

10 Vegan Ghanaian Recipes You Need to Try

Culture Tuesday is a weekly column in which Best of...

Earth Day Challenge: 7 Days of No Food Waste

Max La Manna is a low-waste chef, award-winning author...

Click here to view all of our latest recipes and articles.