Description
This Vegan Pistachio Crème Brûlée offers a rich, creamy dessert experience without the need for baking or a traditional water bath. Made with pistachio butter, coconut milk, and a hint of vanilla, this custard is thickened on the stovetop and chilled to perfection before being caramelized with a crisp sugar topping. Perfect for those seeking a dairy-free, plant-based treat that’s both elegant and easy to prepare.
Ingredients
Scale
Custard
- 70 g granulated sugar
- 40 g cornstarch
- 240 ml dairy-free milk (such as almond or oat milk)
- 80 g pistachio butter
- 400 ml can of full-fat coconut milk
- 1 vanilla pod, sliced down the center
- ¼ teaspoon sea salt
Topping
- 4 tablespoons granulated sugar (for caramelizing)
Instructions
- Prepare: Place 4 ramekins, each about 4 inches in diameter, on a tray and set aside to have them ready for the custard.
- Make the custard base: In a saucepan, whisk together 70 g granulated sugar and 40 g cornstarch to combine evenly. Pour in 240 ml dairy-free milk and add 80 g pistachio butter, whisking constantly until the mixture is smooth and uniform.
- Cook the custard: Add the entire 400 ml can of full-fat coconut milk, sliced vanilla pod, and ¼ teaspoon sea salt to the saucepan. Place over medium heat and slowly heat the mixture, alternating between whisking and stirring with a rubber spatula. After about 10 to 15 minutes, the custard will thicken enough to coat the back of the spatula. Remove from heat immediately to avoid overcooking.
- Sieve the custard: Place a fine-mesh sieve over a large mixing bowl and pass the cooked custard through it, using a spatula to gently push the mixture through if needed. This step ensures a silky texture by removing any lumps or vanilla pod pieces. Let the custard cool for 10 to 15 minutes, stirring occasionally to prevent a skin from forming.
- Chill: Evenly distribute the cooled custard into the prepared ramekins. Cover each ramekin with clingfilm or a plate to avoid skin formation during chilling. Refrigerate for at least 2 hours until the custard is set firmly.
- Caramelize the tops: When ready to serve, sprinkle 1 tablespoon of granulated sugar evenly on the surface of each custard. Use a kitchen blowtorch to caramelize the sugar by moving the flame over the sugar until it browns and crisps. Let sit for 1 to 2 minutes to allow the topping to harden, then serve immediately for a delightful textural contrast between creamy custard and crunchy caramel.
Notes
- The recipe uses pistachio butter, which can be found in specialty stores or made by grinding shelled pistachios into a smooth paste.
- Dairy-free milk options such as almond, oat, or soy milk work well; choose unsweetened varieties to control sweetness.
- Be careful not to boil the custard; medium heat and gentle stirring are key to avoid curdling or burning.
- Using a fine sieve ensures an ultra-smooth custard free of lumps or vanilla pod bits.
- If you lack a culinary torch, you can place the ramekins under a hot broiler for a few minutes to caramelize the sugar, but watch carefully to avoid burning.
- For best results, consume the dessert within 24 hours of preparation to enjoy the fresh texture and flavor.
