Crème brûlée is a classic dessert with a rich history dating back to 17th century France, where it first appeared in the cookbook Le Cuisinier Royal et Bourgeois. Literally translated as “burnt cream,” it traditionally consists of a cream and egg custard base topped with a crunchy shell of caramelized sugar. While not exactly vegan-friendly in its original form, modern cooks and food bloggers have come up with some unique ways to incorporate the flavors of crème brûlée into all kinds of plant-based pastries and desserts. Read on for a few of our favorites.
Crème Brûlée French Toast
Start your day on the sweet side with this French toast recipe by vegan cookbook author Alice Pages. Silken tofu, soymilk, and vegan butter are used in place of milk and eggs to give golden brioche a custardy texture, while cinnamon and vanilla add an aromatic touch. Once the bread is done frying, simply spread on a few spoonfuls of crème brûlée topping and hit it with a blow torch until caramelized.
Chai-Spiced Crème Brûlée
This one is more of a twist on traditional crème brûlée than crème brûlée-inspired, but it’s just so good that we had to include it. Minimalist Baker puts a plant-based spin on the dessert by using cashews and coconut milk to create a creamy custard base, incorporating Indiana masala to add a spicy touch. It’s a great recipe for fall or whenever you’re in the mood for something warm and comforting.
Crème Brûlée Doughnuts
Like a classic Boston cream, but better. This recipe by The Little Blog of Vegan takes donuts to a new level by filling them with a rich vanilla pastry cream and topping them with a crunchy caramel pastry shell. The result is fluffy, sweet, and seriously indulgent—perfect for a special breakfast or anytime dessert.
