Think that one of your favorite French custard desserts is no longer an option due to your plant-based diet? Think again! The traditional creme brûlée custard is comprised of eggs; however, the same creamy texture can be achieved with some coconut milk and agar agar. The addition of matcha adds a unique, rich flavor to the classic dish while the coconut whip on top provides a soft airy texture before the much-loved crunch of the caramelized sugar layer. This creme brûlée recipe is effortless, has minimal ingredients, and multiple textures that you will love. Get cooking!
Matcha Creme Brûlée [Vegan, Gluten-Free]
For the Matcha Creme:
- 1 14.5-ounce can full-fat coconut milk
- 2 tablespoons coconut sugar (or brown or white sugar)
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons agar agar flakes
- 1 1/2 tablespoons matcha powder
For the Sugar Topping:
- 6 tablespoons white sugar
For the Coconut Whip:
- 1 14.5-ounce can full-fat coconut (chilled in the refrigerator overnight)
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Add all of the matcha creme ingredients to a saucepan over high heat. Bring the coconut milk almost to the boil, stirring continuously as you do so to prevent burning and to mix all the ingredients evenly. The agar agar flakes should soon start to dissolve.
- Before the contents boil, remove the saucepan from heat. Stir a few more times to ensure all the ingredients are evenly blended. Then, set aside to cool.
- Pour the cream into 6 individual ramekins or one large dish and place in the refrigerator to set for about 3 hours or more. If allowed to set for longer, simply drain the excess fluid that will form.
- Top the creme with white sugar, then caramelize using a kitchen blowtorch. Allow to cool for a few minutes.
- To make the coconut whip, throw everything in a standing mixer an set aside to chill in the refrigerator until ready to serve. Top the creme with coconut whip and serve immediately.