Description

This Creamy No-Bake Vegan Pistachio Crème Brûlée offers a luscious pistachio vanilla bean custard topped with a crisp caramelized sugar crust. Made entirely without eggs or dairy, it relies on plant-based ingredients like pistachio butter and coconut milk for a rich, indulgent texture. The custard is gently thickened on the stovetop, chilled to set, and finished with a blowtorch caramelized sugar topping for a classic crème brûlée experience that’s perfect for vegan and dairy-free dessert lovers.

Ingredients

Scale

Custard Ingredients

70 g (⅓ cup) granulated sugar
40 g (4 tablespoons) cornstarch (or ground arrowroot)
240 ml (1 cup) dairy-free milk (unsweetened almond, soy, oat, or cashew milk)
80 g (⅓ cup) pistachio butter
400 ml (13.5 oz) can of full-fat coconut milk
1 vanilla pod, sliced down the center
¼ teaspoon sea salt

Topping

4 tablespoons granulated sugar for caramelizing

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Instructions

Prepare: Place four 4-inch ramekins on a tray and set them aside to hold the custard.
Make the custard: In a saucepan, whisk together the granulated sugar and cornstarch to combine. Add the dairy-free milk and pistachio butter, whisking until smooth. Then stir in the full can of coconut milk, the sliced vanilla pod, and sea salt.
Cook the custard: Place the saucepan on medium heat and slowly heat the mixture, alternating between whisking and stirring with a rubber spatula. Continue for 10-15 minutes until the custard thickens enough to coat the back of the spatula, then remove from heat.
Sift and cool: Pour the custard through a fine-mesh sieve into a large mixing bowl to remove any lumps. Stir occasionally while letting it cool for 10-15 minutes to prevent a skin from forming.
Chill: Divide the custard evenly between the prepared ramekins, cover each with clingfilm or a plate, and refrigerate for at least 2 hours until fully set.
Brûlée the tops: Just before serving, sprinkle 1 tablespoon of granulated sugar evenly on top of each custard. Use a kitchen blowtorch to caramelize the sugar until it is browned and crisp. Let the brûléed tops rest for 1-2 minutes before serving immediately for the best texture.

Notes

Cornstarch: Also known as cornflour. Ground arrowroot can be used as a substitute if required.
Dairy-Free Milk: Unsweetened almond milk is recommended, though soy, oat, or cashew milk are good alternatives depending on availability and preference.