Name: Cardamom Blood Orange Vegan Crème Brûlée with Candied Orange Slices Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 2 h 15 min
Cuisine: Vegan
Ingredients: 13.6-ounce (403 ml) can of full-fat coconut milk; 1/2 cup (120 g) sugar, plus more for topping; 2 tablespoons (15 g) tapioca starch; 1 1/2 tablespoons (11 g) cornstarch; 1 teaspoon nutritional yeast; 1 teaspoon blood orange zest; 1 teaspoon vanilla extract; 3/4 teaspoon ground cardamom; Pinch of salt or black Indian salt (kala namak); Optional: pinch of turmeric for color; Four 1/8-inch-thick slices of blood orange; 2 tablespoons (30 g) sugar; 1/4 cup (60 ml) water; 8 leaves mint

Jump to Recipe· 4.4 from 66 reviews

The Cardamom Blood Orange Vegan Crème Brûlée with Candied Orange Slices Recipe is an exquisite twist on the classic French dessert that’s completely plant-based but utterly decadent. Picture a luxuriously creamy coconut custard perfumed with warm cardamom and the bright, citrus sparkle of blood orange zest, crowned with a crackling caramelized sugar top and adorned with jewel-like candied blood orange slices. This dessert feels fancy but is surprisingly simple to make, delivering a flavorful experience that’s both comforting and refreshingly vibrant. If you’re looking to impress friends or treat yourself to a unique vegan dessert, this recipe is an absolute must-try.

Ingredients You’ll Need

A wooden board with light and dark stripes sits on a white marbled surface. On the board, there is a glass bowl of white powder on the top left, a small bowl of light brown granulated sugar next to it, and an open coconut milk can with white liquid behind the sugar. A small bunch of fresh green mint leaves is placed next to a halved blood orange showing a deep red inside on the top right. Below, another whole blood orange with its textured orange and red skin is on the bottom left. In the center, a white round plate holds five small piles of spices in different colors: yellow, light brown, beige, and reddish-orange. There is a small white bowl of amber-colored vanilla or syrup on the right. Finally, a glass bowl with white powder is at the bottom center. The photo was taken with an iphone --ar 4:5 --v 7

The beauty of this Cardamom Blood Orange Vegan Crème Brûlée with Candied Orange Slices Recipe lies in its straightforward ingredients. Each one plays a vital role, from the creamy coconut milk that provides the luscious base to the spices and zest that deliver layers of flavor and the sugar that creates that iconic brûlée crust.

Full-fat coconut milk: Supplies the rich, creamy texture and dairy-free base essential for a vegan crème brûlée.
Sugar (plus extra for topping): Sweetens the custard and caramelizes for that signature crisp brûlée crust.
Tapioca starch: Acts as a subtle thickening agent, ensuring a silky custard consistency without lumps.
Cornstarch: Works alongside tapioca starch to perfectly set the custard while keeping it smooth.
Nutritional yeast: Adds depth and subtle savory notes that balance the sweetness.
Blood orange zest: Brings a bright, fruity citrus aroma that elevates the flavor profile.
Vanilla extract: Infuses warmth and sweetness that complements cardamom and citrus beautifully.
Ground cardamom: Provides a fragrant, exotic spice note that pairs wonderfully with the orange.
Pinch of salt or kala namak: Enhances all flavors, and kala namak adds a slight savory edge.
Turmeric (optional): Just a pinch for a subtle golden hue without affecting flavor.
Blood orange slices: For candying and garnishing, adding a stunning visual and textural contrast.
Water and sugar for candying: To create the syrup that preserves the orange’s freshness while adding sweetness.
Fresh mint leaves: To create a beautiful, fresh garnish that adds color and aroma.

How to Make Cardamom Blood Orange Vegan Crème Brûlée with Candied Orange Slices Recipe

Step 1: Blend Your Custard Base

Start by combining all your crème brûlée ingredients in a blender—coconut milk, sugar, tapioca starch, cornstarch, nutritional yeast, blood orange zest, vanilla, cardamom, salt, and turmeric if using. Blend until smooth and thoroughly combined with no powdery bits. This step ensures your custard will be perfectly velvety and sets evenly, giving you that signature luscious texture.

Step 2: Cook Until Perfectly Thickened

Pour your blended mixture into a small saucepan over medium-low heat. Stir continuously, whisking gently to prevent lumps and avoid burning. Within a few minutes, your custard will thicken to a luxurious consistency—test by dipping a spoon and seeing if the custard coats it smoothly. It should feel like a silky gravy, thick enough to hold its shape but still light enough to melt on the tongue. Getting this step right is key for your crème brûlée to set beautifully.

Step 3: Chill and Set

Divide the hot custard evenly into four large ramekins or heat-proof small bowls. Cover them and refrigerate for at least two hours to allow the custard to fully set and chill. The cold temperature makes the next steps easier and improves the texture, giving you that cool, creamy bite we love in crème brûlée.

Step 4: Candy the Blood Orange Slices

While the custards chill, prepare your candied blood orange slices. Place the slices in a sauté pan, sprinkle with sugar, and pour water over them. Bring to a boil, then lower to medium-low heat. Simmer gently for about 10 minutes while occasionally flipping or swishing the pan to evenly coat the slices. The syrup will thicken and reduce, infusing the fruit with sweetness and creating a glossy, tender topping that contrasts beautifully with the crisp brûlée sugar crust.

Step 5: Brûlée the Tops

Once your custards are chilled, sprinkle a thin, even layer of sugar over each one—about 1 to 2 teaspoons, depending on your ramekin size. Using a culinary torch or your oven broiler, carefully melt the sugar until it forms a hard, golden caramelized crust. Watch closely to prevent burning; aim for a warm amber color. If the sugar doesn’t melt easily, pulse it briefly in a dry blender to create finer crystals that caramelize more effectively.

Step 6: Garnish and Present

Cut half of the candied orange slices halfway from the center, twist them into cones, and set one on each custard with the loose end down. Surround the cones with fresh mint leaves arranged like flower petals for an elegant, fresh finish. This final step adds a dazzling visual and a refreshing herbal note to the indulgent dessert.

How to Serve Cardamom Blood Orange Vegan Crème Brûlée with Candied Orange Slices Recipe

The image shows a step-by-step process of making crème brûlée in three white ramekins on a black cooling rack over a white marbled surface. In the first ramekin, there is a smooth pale yellow custard topped with an even layer of white granulated sugar. In the second ramekin, a woman’s hand holds a torch applying a blue flame to the sugar, which begins to melt and bubble, turning golden. In the final ramekin, the sugar is caramelized to a shiny golden-brown crust with darker spots, creating a crisp top layer. In the background, a tray with four slices of deep red blood orange rests on white parchment paper. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The candied orange slices and fresh mint leaves are the star garnishes, adding color, texture, and brightness. For an extra touch, sprinkle a little finely grated blood orange zest or edible flowers atop the custard. These accents make your dessert look restaurant-worthy and enhance the aromatic complexity of the dish.

Side Dishes

This Cardamom Blood Orange Vegan Crème Brûlée with Candied Orange Slices Recipe shines as a standalone treat but pairs beautifully with a light fruit salad or a few crisp shortbread cookies. The creaminess and caramelized sugar crust contrast nicely with crunchy or juicy elements, rounding out the dessert course deliciously.

Creative Ways to Present

Beyond ramekins, consider serving the crème brûlée in small glass jars or vintage teacups to add charm and personality. If hosting a party, offer individual brûlée portions alongside a small scoop of coconut vanilla ice cream or a drizzle of blood orange syrup to amp up the citrusy zing and create a decadent, layered experience.

Make Ahead and Storage

Storing Leftovers

This dessert keeps wonderfully in the refrigerator for up to 3 days. Cover the ramekins tightly to prevent the custard from absorbing other fridge odors. Note that the caramelized sugar crust may soften over time, so it’s best to brûlée just before serving.

Freezing

While you can freeze the custard before brûléeing, the texture might become a bit grainy after thawing. If you do freeze it, thaw slowly in the fridge overnight and avoid freezing after the sugar crust is added. Candied orange slices freeze well separately and can be thawed in the fridge to freshen up your presentation.

Reheating

Since crème brûlée is traditionally served chilled, reheating is unnecessary. If you want to restore the caramelized crust crispness, sprinkle fresh sugar on top and brûlée again briefly with a torch before serving.

FAQs

Can I use regular oranges instead of blood oranges?

Absolutely! While blood oranges add a unique color and flavor, regular oranges work well and provide the same lovely citrus brightness. Just keep in mind the visual difference when it comes to candied slices.

What can I substitute for coconut milk?

Full-fat coconut milk is key for creamy texture and subtle coconut flavor. If coconut milk isn’t an option, try a rich oat or cashew milk blend, but the texture and flavor might be slightly different.

Is tapioca starch necessary?

Tapioca starch helps keep the custard smooth and prevents it from becoming too dense. You can experiment with just cornstarch, but the texture may be less silky and a bit firmer.

How do I get the perfect caramelized sugar topping?

Using a culinary torch gives the most control for an even, golden crust. If using a broiler, watch closely to avoid burning, and make sure the sugar layer is thin for quick, uniform caramelization.

Can I prepare this dessert a day ahead?

Yes! The recipe is ideal for make-ahead entertaining. Prepare and chill the custard in ramekins, then brûlée and garnish just before serving for the freshest finish.

Final Thoughts

Making the Cardamom Blood Orange Vegan Crème Brûlée with Candied Orange Slices Recipe is like creating a little dessert masterpiece that dazzles the eyes and delights the palate with every spoonful. It is a wonderful combination of creaminess, spice, and citrusy brightness that feels indulgent yet light. I truly encourage you to try this recipe and share it with friends and family — it’s the kind of dessert everyone raves about and remembers long after the last bite.