Crème Brûlée

I Thought I’d Lost Forever!

If there is one dish that, every time I go to a French restaurant, I know I won’t be able to have, it is crème brûlée.

I remember the first time I ever tasted one. I was about fifteen, working weekends as a waiter for a catering company. That particular wedding dessert was crème brûlée.

At first glance, I found it almost… disappointing. I was used to elaborate pastries — carefully constructed desserts, refined patisserie, towering choux filled with cream. This was different. Just a shallow plate, filled with a thin layer of set cream, topped with burnt sugar.

It looked so simple. So unassuming. Almost dull.

How wrong I was.

As we served the dessert, it became clear that everyone in the room knew something I didn’t. Guests recognised the chef’s famous crème brûlée. A quiet anticipation settled over the tables. Then silence — almost reverent — as spoons cracked through the caramelised top and dipped into the custard beneath.

I had to try it.

That first mouthful completely disarmed me. The contrast was everything: the sharp crack of caramel giving way to something impossibly smooth — creamy, rich, almost buttery. And the vanilla… intense, perfectly balanced, not too sweet, just right.

From that moment on, I made myself a promise: I would always look for crème brûlée on a dessert menu. No matter where I was.

Until the day I became vegan.

Would I give it up to protect animals? Of course. Without hesitation. But that decision — giving up something that felt like pure pleasure — was also a measure of my commitment.

Still, somewhere in the back of my mind, another promise formed.

As a chef, I would recreate it so years of practice followed. Years of testing, adjusting, refining… chasing that exact texture, that balance, that moment.

Until finally — I got there. This is that recipe.

And now, I get to share it with you- enjoy!!!!!

Vegan Crème Brûlée (Serves 6)

Ingredients

• 500g soya milk

• 500g plant-based cream (such as Flora)

• 140g caster sugar

• 40g cornflour

• 40g custard powder

• 1 vanilla pod, infused and then scraped

• Pinch of salt

• 2 tbsp vegan butter (for extra richness to be added at the end)

For the brûlée topping:

• 60g demera sugar

• 20gr caster sugar

Method

1. Prepare the base
   In a bowl, combine the sugar, cornflour, custard powder and salt.

2. Make a slurry
   Gradually whisk in a small amount of the cold soya milk to form a smooth, lump-free paste.

3. Heat the liquids
   In a saucepan, gently heat the remaining soya milk with the plant cream and vanilla over medium heat. Do not boil.

4. Cook the custard
   Pour the slurry into the saucepan, whisking continuously.
   Cook over medium heat, stirring constantly, until the mixture thickens to a smooth, glossy custard (similar to pastry cream).

5. Refine the texture
   Continue cooking for 1–2 minutes to remove any starchy taste.
   Add in the vegan butter until fully incorporated.

6. Set the custards
   Divide evenly between 6 ramekins. Tap lightly to remove air bubbles.

7. Chill
   Refrigerate for at least 4 hours, preferably overnight, until fully set.

To Finish (Brûler)

1. Sprinkle a thin, even layer of demerara/caster sugar mix over each custard.

2. Using a blowtorch, caramelise the sugar until golden and glassy.

3. Allow to set for 1–2 minutes before serving.