If you love the idea of crème brûlée but follow a plant-based lifestyle, you are in for a serious treat with this Vegan Pistachio Crème Brûlée (No Water Bath or Baking!). This dreamy dessert combines the rich, nutty flavor of pistachios with a silky vanilla custard that’s completely dairy and egg-free. Plus, it skips the traditional water bath and baking process, making it surprisingly simple to create without sacrificing the indulgent texture and that iconic caramelized sugar topping. Trust me, whether you’re serving it to guests or keeping it all to yourself, this recipe will quickly become a top favorite.
Ingredients You’ll Need
Getting started is easy because the ingredients for this Vegan Pistachio Crème Brûlée (No Water Bath or Baking!) focus on quality and simplicity. Each plays a crucial role, whether it’s building creaminess, adding that luscious pistachio flavor, or creating the perfect caramelized finish.
- Granulated sugar (⅓ cup + 4 tablespoons): Provides sweetness and the essential topping to caramelize for that classic brûlée crunch.
- Cornstarch (4 tablespoons): Acts as the thickening agent, ensuring the custard sets perfectly without any eggs.
- Dairy-free milk (1 cup): Adds moisture and creaminess without dairy—almond milk is a great choice for mild flavor.
- Pistachio butter (⅓ cup): The star ingredient offering a rich, nutty taste that makes this recipe unique.
- Full-fat coconut milk (13.5 oz can): Provides luxurious creaminess and a silky mouthfeel essential for custard texture.
- Vanilla pod: Freshly sliced along the center to infuse a warm, aromatic vanilla flavor throughout the custard.
- Sea salt (¼ teaspoon): Balances the sweetness and enhances all the flavors beautifully.
How to Make Vegan Pistachio Crème Brûlée (No Water Bath or Baking!)
Step 1: Prepare Your Ramekins
Start by lining up your ramekins on a tray. These little dishes are perfect for individual servings and will make chilling and setting your custard a breeze. Having everything ready before you whip up the custard helps keep the process smooth and stress-free.
Step 2: Combine Sugar and Cornstarch
In a medium saucepan, whisk together the granulated sugar and cornstarch. This step ensures that the thickening agents are evenly distributed before adding any liquid. It’s a simple move that prevents lumps and guarantees a silky final custard.
Step 3: Add Dairy-Free Milk and Pistachio Butter
Pour the dairy-free milk and pistachio butter into the saucepan, then whisk until everything is smooth. This blend sets the stage for that signature creamy pistachio flavor, and the smoothness here is key to avoiding any gritty textures later on.
Step 4: Incorporate Coconut Milk, Vanilla, and Salt
Now, open the can of full-fat coconut milk and add it to the saucepan along with the sliced vanilla pod and sea salt. These elements build rich layers of flavor and depth, making your custard taste indulgent without dairy or eggs.
Step 5: Cook the Custard
Place the saucepan over medium heat. Stir consistently, alternating between whisking and using a rubber spatula to scrape the bottom of the pan. After 10 to 15 minutes, you’ll notice the custard thickening nicely and coating the back of your spatula. This is your cue to remove it from the heat. Patience here really pays off with that perfect velvety finish.
Step 6: Strain and Cool
Set a fine-mesh sieve over a large bowl and pour the custard through it. Use a spatula to gently press the custard through, removing any bits that didn’t fully blend. Once strained, let it cool for 10 to 15 minutes, stirring occasionally to prevent a skin from forming on top. This step ensures smooth texture and pure pistachio goodness in every spoonful.
Step 7: Chill Until Set
Divide the custard evenly into the prepared ramekins. Cover them with clingfilm or plates to protect from fridge odors and chill for at least 2 hours. The custard will firm up nicely, getting that satisfying spoonable consistency you expect from crème brûlée without the fuss of a water bath or baking.
Step 8: Caramelize the Top
Just before you’re ready to serve, evenly sprinkle a tablespoon of granulated sugar over the surface of each custard. Using a kitchen blowtorch, caramelize the sugar until it forms that beautiful, crackly golden crust. Let it rest for a minute or two, then you’re ready to enjoy your glorious Vegan Pistachio Crème Brûlée (No Water Bath or Baking!).
How to Serve Vegan Pistachio Crème Brûlée (No Water Bath or Baking!)
Garnishes
A simple garnish can elevate this already stunning dessert. Consider sprinkling chopped roasted pistachios on top for added crunch. A few edible flower petals or a sprinkle of matcha powder also bring a lovely visual contrast and subtle flavor boost that pairs beautifully with the pistachio custard.
Side Dishes
This pistachio crème brûlée pairs wonderfully with light, fresh accompaniments. Serve alongside fresh berries such as raspberries or sliced strawberries to balance the richness with a pop of tartness. A small glass of sparkling rosé or a smooth chamomile tea also complements the dessert perfectly.
Creative Ways to Present
Try serving your custards in vintage teacups or mini mason jars for a playful twist. For a dinner party, place the ramekins on decorative plates with a sprig of mint or candied lemon peel. You can also prepare mini tasting spoons topped with caramelized sugar crunch for a fun bite-sized treat that will wow your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your Vegan Pistachio Crème Brûlée (No Water Bath or Baking!), any leftovers should be stored in the fridge, tightly covered to prevent forming a skin or absorbing other flavors. Consume within 2 to 3 days for the best texture and freshness.
Freezing
While you can freeze the custard before caramelizing the sugar topping, keep in mind that freezing might slightly alter the custard’s texture. Freeze it in airtight containers and thaw overnight in the fridge before torching the sugar for serving. This is great when planning desserts ahead of special occasions.
Reheating
Since the dessert is best served chilled, reheating isn’t usually recommended. However, if you prefer it slightly warmer, allow the custard to sit at room temperature for 15 to 20 minutes. Avoid heating directly as this can affect the texture. Always add and caramelize the sugar topping just before serving for that fresh brûlée crunch.
FAQs
Can I use other nut butters instead of pistachio butter?
Absolutely! While pistachio butter offers a unique flavor, almond or cashew butter can be delicious substitutes, giving a different but still creamy nutty twist to your vegan crème brûlée.
Why is there no water bath involved in this recipe?
This recipe uses cornstarch as a thickener and cooks the custard on the stovetop, so it doesn’t require the traditional water bath you’d use with egg-based custards. This makes preparation simpler and mess-free.
Can I make this recipe gluten-free?
Yes, it’s naturally gluten-free as written, thanks to plant-based ingredients like cornstarch and dairy-free milks. Just double-check that all packaged ingredients are labeled gluten-free to be sure.
What kind of blowtorch should I use?
A small culinary kitchen torch specifically designed for caramelizing desserts works best. They are widely available online or in kitchen supply stores and are safe and easy to use for creating that perfect brûlée sugar topping.
Is it possible to make this recipe oil-free?
Since the recipe uses pistachio butter, which contains natural oils from nuts, it is not oil-free, but it doesn’t require additional oils. Pistachio butter adds wonderful creaminess and healthy fats that enrich the custard.
Final Thoughts
Making the Vegan Pistachio Crème Brûlée (No Water Bath or Baking!) is such a joyful experience, whether you’re crafting it for a special occasion or just craving something sweet and silky. Its simplicity, paired with a luscious pistachio flavor and that addictive caramelized sugar crunch, truly makes this dessert a winner in any kitchen. I can’t wait for you to try it and share the joy of this unique, comforting treat with your loved ones.
PrintVegan Pistachio Crème Brûlée (No Water Bath or Baking!)
This vegan pistachio crème brûlée offers a creamy, dairy-free custard infused with pistachio butter and vanilla bean, topped with a perfectly crisp caramelized sugar crust. Unlike traditional recipes, this version requires no baking or water bath, using stovetop cooking and a blowtorch for the signature brûlée finish. It’s a luscious, plant-based dessert ideal for those seeking an elegant treat without eggs or dairy.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 40 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Ingredients
Custard
- 70 g (⅓ cup) granulated sugar
- 40 g (4 tablespoons) cornstarch (or arrowroot powder as substitute)
- 240 ml (1 cup) dairy-free milk (unsweetened almond, soy, oat, or cashew milk)
- 80 g (⅓ cup) pistachio butter
- 400 ml (13.5 oz) can full-fat coconut milk
- 1 vanilla pod, sliced down the center
- ¼ teaspoon sea salt
Topping
- 4 tablespoons granulated sugar (for caramelizing tops)
Instructions
- Prepare Ramekins: Arrange four 4-inch ramekins on a tray and set aside for filling later.
- Make the Custard Base: In a saucepan, whisk together the granulated sugar and cornstarch until combined. Add in the dairy-free milk and pistachio butter, whisking thoroughly for a smooth mixture.
- Add Coconut Milk and Flavorings: Pour in the entire can of full-fat coconut milk, add the sliced vanilla pod and sea salt. Heat over medium, stirring alternately with a whisk and rubber spatula to prevent lumping, for 10-15 minutes until the mixture thickens and coats the back of the spatula. Remove from heat once thickened.
- Strain the Custard: Set a fine-mesh sieve over a large mixing bowl and pass the custard through it, using a spatula to press it through if needed. This ensures a silky texture and removes any lumps or vanilla pod bits. Let cool for 10-15 minutes, stirring occasionally to prevent a skin from forming.
- Chill to Set: Pour the custard evenly into the prepared ramekins. Cover each with clingfilm or plates and refrigerate for at least 2 hours until fully set and chilled.
- Caramelize Sugar Topping: Before serving, sprinkle 1 tablespoon of granulated sugar evenly on top of each custard. Using a kitchen blowtorch, caramelize the sugar until it forms a crisp, browned crust. Let the brûlée cool for 1-2 minutes so the topping hardens, then serve immediately.
Notes
- Cornstarch: Also called cornflour, but if unavailable, ground arrowroot powder is a suitable thickening substitute.
- Dairy-Free Milk: Unsweetened almond milk is recommended for best flavor, but soy, oat, or cashew milk are great alternatives.
- Blowtorch: A kitchen blowtorch is necessary for achieving the classic caramelized brûlée topping without baking.
- Vanilla Pod: If unavailable, 1 teaspoon vanilla extract can be used, but the pod adds a more authentic vanilla flavor with specks.