How long does pistachio creme brulee [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can pistachio creme brulee [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make pistachio creme brulee [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is pistachio creme brulee [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does pistachio creme brulee [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Pistachio Crème Brûlée
[Vegan, Gluten-Free]

MJ By: Michaell Johnson

Author Bio

Nutrient-rich desserts with hidden healthy ingredients. One year ago, I made the decision to stop eating... Read More

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Pistachio Creme Brûlée - Vegan Style [Gluten-Free]

3 small 3″ x 1 1/2″ custards

Dairy Free

Vegan

You know those people who look at a dessert menu and no matter what else is on the menu, feel that compulsion to order the Creme Brûlée? I have never been one of those people until I tried this Pistachio Creme Brûlée vegan style custard. Usually a vanilla custard doesn’t... Read More

Ingredients You Need for Pistachio Crème Brûlée [Vegan, Gluten-Free]

Torch or broiler (I used a torch)

Custard:

1 cup overnight soaked raw pistachios (or brought to a boil in water and soaked for 30 minutes)
1/2 cup coconut milk + up to 2 tbsp when blending
1/2 avocado
1/2 cup Rapunzel sugar
1 tbsp coconut oil
1 tsp chia seeds
1 tsp vanilla paste
1/2 tsp vanilla extract
pinch salt

Dusting sugar:

3 tbsp room temperature coconut or rapunzel sugar (coconut yields a more brown sugar caramel and doesn't burn as easily)

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How to Prepare Pistachio Crème Brûlée [Vegan, Gluten-Free]

Soak your pistachios overnight, or, bring to a boil in water and let them sit for 30 minutes with the heat off.
In a high-speed blender, blend all of the custard ingredients.
Pour into ramekins. I used 3 small 3″ x 1 1/2″ ramekins, but feel free to use a different size.
Refrigerate until ready to serve.
Once ready, sprinkle sugar in a thin coat on top and spread with a spoon to create a flat surface.
Evenly torch the surface. Don’t be afraid to get close! The hotter the flame the better it will bubble, just don’t leave it in one spot too long or it may turn black. You are looking for a dark brown color. I found the best way to achieve this is to torch the surface 3 times with 30 second breaks in between.
Let the surface set for 5 minutes before eating.

Notes

If you taste it and want it a little sweeter, use maple syrup a tablespoon at a time. For the burnt sugar on top: Use rapunzel sugar if you want a crispy crust on top. Use coconut sugar if you want it slightly more chewy like a caramel, but a subtle crispness. I like the 2 sugars blended because the rapunzel sugar burns a little easier than the coconut sugar.