Coffee-Infused Crème Brûlée
A rich, vegan twist on the French classic with bold coffee flavor and that irresistible glassy caramelized sugar top.
Ingredients
- 1 ½ cups full-fat coconut milk
- ½ cup unsweetened almond milk
- ¼ cup strong brewed coffee
- ¼ cup maple syrup
- 2 tbsp cornstarch
- 1 tbsp arrowroot powder
- 1 tsp vanilla extract
- 1 pinch sea salt
- 2 –3 tbsp organic cane sugar for that caramel top
Instructions
- In a saucepan, whisk coconut milk, almond milk, coffee, maple syrup, cornstarch, arrowroot, vanilla, and salt over medium heat.
- Stir constantly until thickened and smooth—don’t walk away, queen.
- Remove from heat once it hits pudding-level drama.
- Pour evenly into four ramekins and let them cool slightly.
- Pop them in the fridge for at least 2 hours to set.
- When ready to serve, sprinkle a thin sugar layer on each.
- Use a kitchen torch to caramelize until golden and snappy.
- No torch? Broil for 2–3 minutes, watching like your mascara depends on it.
- Let cool a few minutes before diving in, sugar crust first.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 14g
- Saturated Fat: 11g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
Vitamins & Minerals (Per Serving, % Daily Value)
- Calcium: 6%
- Iron: 8%
- Magnesium: 10%
- Potassium: 9%
- Phosphorus: 5%
Extra Notes & Tips for Flavor Drama
- Use espresso for a deeper coffee hit that pairs beautifully with the sugar crust.
- Add a splash of coffee liqueur (vegan-friendly) to level up the flavor.
- Want it extra thick? Increase cornstarch by a half tablespoon.
- For a mocha twist, toss in 1 tsp cocoa powder to the mix.
- Let the sugar crust cool for a minute before cracking—tension builds flavor, darling.
This is elegance in a ramekin, caffeine in a tuxedo, and dessert that knows she’s better than pudding. Go forth and brûlée.