Vegan 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
Scale
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.