From the kitchen
Vegan Crème Brûlée
An oat milk and cornstarch base custard scorched with a blowtorch, replicating the classic crackling sugar top without any eggs or dairy.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 2 cups Oat Milk
- 1/3 cup Granulated Sugar, plus extra for topping
- 3 tbsp Cornstarch
- 1 tsp Vanilla Extract
Method
- Whisk the oat milk, sugar, and cornstarch together in a cold saucepan until fully dissolved.
- Cook over medium-low heat, whisking constantly, until thickened into a glossy custard, about 5 to 6 minutes.
- Remove from heat and stir in the vanilla extract.
- Pour into ramekins and chill for at least 3 hours until fully set.
- Sprinkle a thin, even layer of sugar over each and caramelize with a kitchen blowtorch just before serving.
Kitchen note
Caramelize the sugar top right before serving, not ahead of time. The sugar crust softens quickly once it sits on the chilled custard, losing the crackling texture that makes this dessert worth doing.
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