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(eggless and dairy-free) Crème Brûlée

This recipe for (eggless and dairy-free) Crème Brûlée is diary-free/ non-diary, egg-free delicious vegetarian recipe
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course deseart
Servings 5


  • 4 cups (1 liter) non-dairy milk (I used soy milk, but almond milk would work as well)
  • 1/3 cup (65 grams) muscovado sugar (plus extra, for the topping)
  • 4 ½ tablespoons arrowroot flour
  • 1 3/4 teaspoons agar agar flakes
  • 1 ½ teaspoons vanilla extract
  • 1 cinnamon stick


  • Put all the ingredients in a food processor or vitamix and mix, at medium-high speed, for 30 seconds, or until everything is well blended.
  • In a large pot over medium heat, pour the mixture and stir with a spoon, until it barely starts boiling. It might happen that some scum forms on the surface – you can skim it off easily with a metal spoon. As soon as the liquid is boiling, decrease the heat to low and continue to whisk vigourously for 10 to 12 minutes longer. The mixture should thicken up substancially and you’ll know it’s ready when, while stirring, the spoon leaves trail marks, showing off the bottom of the pot.
  • Divide the créme brulée among 5 ramekins, and let them cool at room temperature. Once cooled, refrigerate for at least 30 minutes.
  • To make the “burnt” topping, add 1 tablespoon of sugar on top of each serving and, using a kitchen torch, caramelize the sugar, working in circular moves. Add up to 1 more tablespoon of sugar to each rameking, if you want a slightly more thick topping.


Notes: I’ve used agar agar flakes in here, and even though I’ve blended all the ingredients in the food processor before actually start cooking (as it’s suggested below), I could still feel some little pieces of agar which haven’t been blended properly. They were so few I actually didn’t mind, but if you want to avoid this, use powdered agar instead – you have to use less, I’d say ¾ to 1 teaspoon (I haven’t tested, so this is merely referential). On the other hand, feel free to use a vanilla bean (split in half, lengthwise, seeds scrapped straight into the pot) instead of vanilla extract.
Keyword (eggless and dairy-free) Crème Brûlée Recipe