03/06/2024Verrines - Desserts

Vegan Clementine Crème Brûlée

Name: Vegan Clementine Crème Brûlée
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 200 mL plant-based milk; 2 clementines; 60 g deodorized coconut oil; 25 g cornstarch; 40 g sugar; 1 tsp vanilla extract; 2 tbsp sugar

For hosting Autumn / Winter Gluten-free Oven-free Low budget

For: 2 serv.Difficulty: EasyPreparation: 10 minCooking: 5 minFridge: 3h00

In January, I made these clementine crème brûlées for some friends who came over for dinner, and I noted down to film the recipe one day, so here it is 😍😍

It's a bit of a reprise of my 2015 recipe, but even simpler and quicker I find!

Of course, for a classic version, simply replace the clementine juice with the same amount of plant-based milk.

I use oat, soy, almond, or rice milk for this recipe.

Servings

Ingredients

Cups

-plant-based milk 200 (mL)
-clementines 2
-deodorized coconut oil 60 (g)
-cornstarch 25 (g)
-sugar 40 (g)
-vanilla extract 1 (tsp)
-sugar 2 (tbsp)

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Steps

Retrieve the zest from one clementine. Squeeze the two clementines to measure out 80 mL of juice.
In a saucepan, heat 150 mL of plant-based milk, clementine juice with zest, coconut oil, and vanilla extract.
In a small bowl, mix the remaining plant-based milk with the sugar and the starch.
When the mixture in the saucepan begins to boil, pour the cornstarch mixture into the saucepan and whisk everything together. Continue cooking for another one or two minutes until the cream thickens.
Pour the cream into two ramekins and place them in the fridge for 3 hours (or overnight).
When serving, sprinkle a tablespoon of sugar evenly over each custard. Then, caramelize the sugar with a blowtorch to create a crunchy sugar layer on top of your custards!