Vegan Pistachio Crème Brûlée

I can’t believe how creamy and decadent this Vegan Pistachio Crème Brûlée turned out to be! After years of missing this classic French dessert, I finally cracked the code for making an incredible plant-based version that rivals any traditional recipe. The nutty pistachio flavor combined with that signature caramelized sugar top creates an unforgettable experience that’ll have everyone asking for seconds.

This vegan twist on the beloved crème brûlée uses coconut milk and pistachio butter to create that silky smooth texture we all crave. The best part? You don’t need any eggs or dairy to achieve that restaurant-quality result. I’ve tested this recipe countless times, and it never fails to impress both vegans and non-vegans alike.

Equipment

• Kitchen torch or broiler
• 4-6 ramekins (4 oz each)
• Heavy-bottomed saucepan
• Fine mesh strainer
• Whisk
• Large mixing bowl

Ingredients You Need for Pistachio Crème Brûlée

• 70g (⅓ cup) granulated sugar
• 40g (4 tablespoons) cornstarch
• 240ml (1 cup) unsweetened plant milk
• 80g (⅓ cup) pistachio butter
• 400ml (13.5 oz) can full-fat coconut milk
• 1 vanilla bean pod, sliced lengthwise
• ¼ teaspoon sea salt
• 4 tablespoons granulated sugar (for caramelized topping)

How to Make This Vegan Pistachio Crème Brûlée

1. Prepare your ramekins by placing them on a baking tray. This makes moving them easier later on.
2. Mix the dry ingredients in a small bowl. Combine the cornstarch with 3 tablespoons of the granulated sugar, whisking until no lumps remain.
3. Create a slurry by gradually adding the plant milk to the cornstarch mixture, whisking constantly to prevent clumps from forming.
4. Heat the coconut base in a heavy-bottomed saucepan over medium heat. Add the coconut milk, remaining granulated sugar, vanilla bean pod (including the scraped seeds), and sea salt.
5. Warm the mixture until it begins to steam but doesn’t boil. Remove the vanilla pod and discard it.
6. Temper the cornstarch by slowly adding a ladle of the warm coconut mixture to your cornstarch slurry while whisking continuously.
7. Combine everything by pouring the tempered mixture back into the saucepan while whisking constantly.
8. Add pistachio butter and whisk vigorously until completely smooth and incorporated.
9. Cook until thickened over medium-low heat, stirring constantly for 3-4 minutes until the mixture coats the back of a spoon.
10. Strain the custard through a fine mesh strainer to remove any lumps, then immediately pour into prepared ramekins.
11. Chill thoroughly by covering with plastic wrap (press directly onto surface to prevent skin forming) and refrigerate for at least 3 hours or overnight.
12. Caramelize the sugar just before serving by sprinkling 1 tablespoon of sugar evenly over each custard, then using a kitchen torch to melt and caramelize until golden brown.

Storage and Freezer Instructions

Store your finished crème brûlée in the refrigerator for up to 4 days. Keep them covered with plastic wrap to prevent absorbing other flavors. I recommend adding the caramelized sugar topping just before serving for the best texture contrast.

For longer storage, you can freeze the custard base (without the sugar topping) for up to 1 month. Thaw overnight in the refrigerator before adding the caramelized sugar layer. The texture might be slightly different after freezing, but it’s still delicious.

Tips for the Perfect Vegan Pistachio Crème Brûlée

• Use full-fat coconut milk only – light versions won’t give you the rich, creamy texture you need
• Don’t skip the straining step – this ensures your custard is silky smooth without any lumps
• Whisk constantly while cooking to prevent the cornstarch from clumping or sticking to the bottom
• Press plastic wrap directly onto the custard surface while chilling to prevent a skin from forming
• Chill for at least 3 hours – patience is key for proper setting
• Keep your torch moving when caramelizing to avoid burning spots
• Serve immediately after torching for the best contrast between the crisp sugar and creamy custard

Vegan Pistachio Crème Brûlée FAQs

Can I make this without a kitchen torch?
Yes! Use your oven’s broiler instead. Place ramekins on the top rack and broil for 1-2 minutes, watching carefully to prevent burning.

What if I can’t find pistachio butter?
You can make your own by blending 1 cup of shelled pistachios until smooth and creamy, or substitute with another nut butter, though the flavor will change.

How do I know when the custard is thick enough?
The mixture should coat the back of a spoon and hold its shape when you run your finger through it.

Can I make this ahead of time?
Absolutely! Make the custard up to 2 days ahead, then add the caramelized sugar just before serving for the best results.

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