Vegan Eggnog Crème Brûlée

10 steps

Prep:5minCook:1h

Perfect for the Holidays, this crème brûlée has no dairy and eggs, and is completely vegan!

Updated at: Wed, 16 Aug 2023 20:37:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories169.8 kcal (8%)

Total Fat5.7 g (8%)

Carbs25.6 g (10%)

Sugars21.2 g (24%)

Protein4.1 g (8%)

Sodium70.3 mg (4%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

7 servings

5.5 ozEgg Substitute

½ cupsugar

organic

2 Tbspcornstarch

8 ozplant cream

8 ozeggnog

½ tspclove

½ tspcinnamon

⅛ tspnutmeg

freshly grated

Instructions

Step 1

Preheat oven to 300F

OvenPreheat

Step 2

Mix sugar and cornstarch together in a large bowl until well blended, then whisk in egg substitute. Continue whisking until sugar is dissolved and mixture becomes lighter in color.

Step 3

Whisk in plant cream, vegan eggnog and spices until well combined.

Step 4

After portioning out the vegan custard into ramekins, place them into a deep baking tray. Add boiling water inside the baking tray, making sure the water level reaches halfway along the sides of the ramekins.

Step 5

Place baking tray in the oven and bake for 55 minutes to 1hr or until custard is set around the edges.

Step 6

Remove the baking tray from the oven and allow to continue cooking in water bath for about 10 minutes.

Step 7

Remove the vegan custards from the water bath, and allow to cool for about 20-30 minutes.

Step 8

Cover each ramekin with lids or tight plastic wrap and refrigerate for at least 6 hours.

Step 9

When ready to serve, sprinkle a thin layer of organic sugar on top and torch until the sugar caramelizes into a beautiful amber color.

Step 10

Enjoy!