Vegan Creme Brulee

(Makes 8 small)


1 cup raw cashew soaked overnight (or in boiling water for 15 minutes)

½ cup water

2 cups almond milk

¾ cup brown sugar

¼ cup + 2tablespoons of plain gluten free flour

1 ½ tablespoons corn flour

½ teaspoon black salt

1 teaspoon vanilla essence


2-3 tablespoons granulated sugar


  1. Drain & rinse cashew & place in a high speed blender with water & puree until smooth & creamy
  2. In medium saucepan whisk together almond milk, brown sugar, flour, cornstarch, salt & vanilla essence.
  3. Over a low heat bring to a boil, stirring constantly until thickened
  4. Allow to boil for 1 minute & continue to stir – be careful not to burn
  5. Remove from heat & allow to cool for 15 minutes
  6. Add mixture to blender and combine with cashew mixture. Blend until completely smooth
  7. Pour evenly into ramekins. Cover with tin foil & refrigerate overnight
  8. Before serving sprinkle each custard with sugar evenly. Tap off excess
  9. Using a chefs torch (or under a grill) melt the sugar until brown & bubbling
  10. Serve immediately


2 Responses to Vegan Creme Brulee

  1. Nihal January 6, 2016 at 1:34 pm #

    Thanks for the recipe. When you say corn flour, do you mean the yellow gritty stuff or corn starch, the thickening agent (also known as maizena in Europe)?

    • Nikki January 6, 2016 at 6:51 pm #

      Hi Nihal,

      Cornstarch, corn flour or maize flour are all the same. A fine white powder that is used as a thickening agent. The yellow gritty stuff you are talking about is what corn bread is made out of so not the same thing.
      Hope this helps?!

      Nikki x

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