Description
This vegan Cardamom Crème Brûlée is a luscious, creamy dessert infused with fragrant cardamom and bright blood orange zest. Made with full-fat coconut milk and thickened with tapioca and cornstarch, it offers a silky custard experience without using eggs or dairy. Topped with caramelized sugar and garnished with beautifully candied blood orange slices and mint leaves, it makes an elegant and vibrant treat perfect for special occasions or whenever you want a delightful, dairy-free dessert.
Ingredients
Crème Brûlée
- 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
Candied Blood Oranges
- Four 1/8-inch-thick slices of blood orange
- 2 tablespoons (30 g) sugar
- 1/4 cup (60 ml) water
- 8 leaves mint
Instructions
- Prepare the Crème Brûlée Mixture: Place all the crème brûlée ingredients into a blender and puree for at least 30 seconds until smooth and free of powdery chunks. This ensures an even custard texture.
- Cook the Custard: Pour the blended mixture into a small saucepan over medium-low heat. Bring it to a simmer, whisking constantly to prevent lumps. Continue whisking until the mixture thickens into a smooth, gravy-like consistency that coats the back of a spoon, approximately 2 minutes after simmering starts. Proper heat is essential for setting.
- Chill the Custard: Divide the thickened custard evenly among four large ramekins or small heat-proof bowls. Refrigerate for at least 2 hours to allow the crème brûlée to fully set and chill.
- Caramelize the Sugar Topping: When ready to serve, sprinkle about 1-2 teaspoons of sugar evenly on top of each chilled custard. Use a culinary torch or the oven broiler to melt and caramelize the sugar until it turns a light brown-orange shade or darker if preferred, creating the signature brûlée crust. If the sugar resists melting, pulse it in a dry blender to make it finer for easier caramelization.
- Candy the Blood Orange Slices: While the custard chills, place the blood orange slices in a sauté pan. Sprinkle them with sugar and pour water over. Bring to a boil, then reduce heat to medium-low and simmer for about 10 minutes, gently flipping the slices occasionally, until the syrup thickens and reduces with minimal liquid remaining.
- Cool the Candied Oranges: Carefully remove the candied slices and lay them on wax paper placed on a cooling rack. Refrigerate until ready to serve.
- Assemble the Garnish: Cut half of each candied orange slice from the center to the edge. Twist one half into a cone shape and place it upright on the brûlée’s surface, loose end down. Position two mint leaves on either side of the cone to form a decorative flower shape.
- Serve: Present the finished Cardamom Crème Brûlée immediately after garnishing for a stunning and flavorful dessert experience.
Notes
- You can prepare this dessert a day in advance by making the custard and chilling it in the refrigerator. Just add the sugar topping and caramelize it just before serving for best texture and flavor.
- If you have difficulty caramelizing the sugar topping evenly, try breaking the sugar into a finer powder using a blender to improve melting.
- Using black Indian salt (kala namak) adds a unique subtle twist with its sulfurous notes but regular salt works well too.
- The turmeric is purely for a vibrant yellow color and can be omitted if desired.
- Be sure not to boil the custard vigorously to prevent curdling or lumps; gentle simmering with vigorous whisking is key.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
