Vegan Creme Brulee Recipe

Instructions

1. In a medium saucepan, combine the coconut cream, granulated sugar, vanilla extract, cornstarch, and turmeric (if using). Whisk together over medium heat until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Make sure to stir constantly to prevent lumps.

2. Once the mixture has thickened, remove it from the heat and strain it through a fine-mesh sieve to ensure a smooth consistency. Divide the mixture evenly among four ramekins. Let them cool to room temperature, then cover them with plastic wrap and refrigerate for at least 2 hours, or until set.

3. Prior to serving, sprinkle a thin, even layer of brown sugar on top of each chilled creme brulee. Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion until it becomes golden and bubbly. If you don't have a kitchen torch, you can also place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.

4. Allow the caramelized sugar to harden for a minute before serving to ensure a satisfying crunch against the creamy custard underneath. Garnish with fresh berries or mint leaves for a pop of color and freshness.