Vegan, nut-free creme brulée
No soy, nuts, corn, eggs, dairy, or sugar! A beautifully smooth, rich and creamy vegan custard that is allergen free and made with winter squash puree. This is not a pumpkin spice creme brulée but vanilla kabocha squash vegan, nut-free creme brulée.
If you want to make any recipe that you’ve read on this blog, make this one. My recipes are good, this one is outstanding!
This vegan creme brulée is another alternative to the vegan vanilla custard we have already made. This one uses squash as its base, which adds a new silkiness to the texture that can’t be beat. However, for classic dishes like the baked apple creme brulée I still recommend using the vegan vanilla custard as the custard isn’t orange, which might be weird in baked apples. I love an orange custard, it’s super fun and adds some colour to the table.
This vegan nut free creme brulée can be made with other winer squash if you can’t find kabocha squash, butter cup would also work. When choosing an alternative, you want one that is silky when baked like kabocha and not too nutty.
Given that kabocha squash vegan creme brulée is sweetened with maple syrup, it passes the AIP diet and I’d give this to my diabetic family. We’ve kept the recipe nut free and vegan, which can be a challenge. With equal parts coconut milk and kabocha squash puree it keeps soy out and adds vegetables in.
Kabocha Squash Vegan Creme Brulée
- sauce pan
- immersion blender
- creme brulée torch
- 2 cups kabocha squash puree, see our post
- 2 cups coconut milk, high fat
- 2 tsp vanilla extract
- ½ tsp sea salt
- ¼ cup maple syrup
- ¼ cup arrowroot flour
- 2 tbsp raw sugar, for torching top
- Assemble your ingredients and a medium to large sized bowl.
- Pour coconut milk into bowl, add arrowroot starch and whisk or blend with an immersion blender.
- Add, salt, vanilla, maple syrup and blend again.
- Add kabocha squash puree and blend one last time, mixture should be smooth and creamy.
- Assemble your ramekins. Heat a sauce pan on the stove, medium-low heat.
- Pour in mixture and allow to heat while stirring constantly, you don't want it to stick or burn.
- Once the mixture thickens (about 7-10 minutes) to start holding a shape when stirred or drizzled back into the pan, it is ready.
- Pour straight into the ramekins.
- Cover with plastic wrap so the top doesn't dry out and refrigerate 2 hours
- Use 1 tsp per ramekin (or more if you like a thicker sugar crust) and spread evenly over top.
- Torch by melting the sugar in one spot and pushing the bead around like welding.