"Made with just 7-ingredients and spiced perfectly for the holidays, this creamy, crispy-top dessert makes the perfect Yuletide sweet treat."
Vegan Gingerbread Creme Brulee
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- Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 can coconut milk
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- 3 tablespoons arrowroot flour/starch
- 1 teaspoon gingerbread spice
- 1/4 cup maple syrup
- 2 tablespoons organic cane sugar
- 2 cups hot water
Method
Step 1
Preheat the oven to 325 degrees F. Place crème brûlèe dishes or alternatively ramekins into a large cake pan or roasting pan. In a medium saucepan heat all of the ingredients over medium heat until the mixture thickens and is smooth and creamy. If it’s not completely smooth, transfer the mixture to a blender and blend until smooth.
Step 2
Pour the mixture into the crème brûlèe dishes or ramekins. Heat the hot water in the microwave until almost boiling and then very carefully pour enough hot water into the pan to come halfway up the sides of the ramekins, being very careful not to splash water into the ramekins.
Step 3
Bake the crème brûlèe for 20 minutes. When the ramekins are cool enough to touch, transfer the ramekins to a cooling rack to cool completely for about an hour.
Step 4
Cover the ramekins with plastic wrap and place them in the fridge overnight.
Step 5
Remove the crème brûlèe from the refrigerator, divide the cane sugar equally among the ramekins and spread it evenly on top. Using a torch, melt the sugar to form a crispy top. If you don’t have a torch, you may place the ramekins and broil them in the oven watching very carefully.