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Gingerbread Vanilla Vegan Creme Brulee

  • Author: Abby Bayatpour
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 75 minutes
  • Yield: 4 1x
  • Category: Desserts
  • Method: Baked
  • Cuisine: American

Description

Your favorite vegan creme brulee, with a gingerbread twist! This vanilla gingerbread vegan creme brulee is a perfect addition to your holiday dessert table.


Ingredients

Scale
  • 1 (13.5 oz) can full fat coconut milk
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 3/4 cup raw cashews, soaked in water for 68 hours, then drained
  • 1 tablespoon cornstarch
  • 1 teaspoon Rodelle Vanilla Paste
  • 1 teaspoon ground, dried ginger
  • 2 tablespoons maple syrup

Instructions

  1. Preheat oven to 300┬║F. Grease 4 3/4 cup ramekins or brulee dishes and set aside.
  2. In a blender, combine the coconut milk, sugar, brown sugar, raw cashews, cornstarch, vanilla paste, ginger, and maple syrup. Blend until smooth and cashews are completely blended into the mixture.
  3. Heat a saucepan over medium heat and transfer the creme brulee mixture to the pan. Whisk constantly, heating for about 2-3 minutes, or until mixture starts to thicken just slightly.
  4. Pour creme brulee mixture into the prepared ramekins, dividing the mixture evenly. Place ramekins in a shallow dish (I use an 8×8 pan) and fill the dish with water until it reaches halfway up the ramekins.
  5. Bake for 35-40 minutes, until creme brulees jiggle slightly when moved.
  6. After brulees have cooked, chill for at least 3 hours or up to overnight. When ready to be served, sprinkle each creme brulee with a layer of sugar about 1/8 inch thick and caramelize with a kitchen torch, moving the flame quickly until sugar is caramelized. Serve immediately.


Nutrition

  • Serving Size: 1 ramekin
  • Calories: 437
  • Sugar: 26
  • Sodium: 1
  • Fat: 29
  • Carbohydrates: 30
  • Protein: 6

Keywords: vegan creme brulee