Vegan Crème Brûlée Recipe with Agar

Vegan Crème Brûlée Recipe with Agar

This vegan Crème Brûlée Recipe with agar powder by Mei Yee has all the appeal of the French original without the gluten & cow’s milk. The perfect treat for a dessert indulgence!

Recipe by Mei Yee 


Vanilla custard
  • 1 cup full fat coconut (thickened cream, leave the liquid behind)
  • 1/3 cup organic unsweetened soy milk or almond milk
  • 1 tbsp cornstarch
  • 1 tbsp superfine raw sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp turmeric
  • 1/2 tsp Agar powder
Caramelized top
  • 1 tbsp superfine raw sugar


  1. To make the vanilla custard, in a medium bowl combine cornstarch, soy milk, vanilla and mix well.
  2. Pour cornstarch-milk mixture, coconut cream, sugar into a saucepan and cook on a medium-high heat, when the mixture started to boil, add turmeric and agar, constant stirring until agar completely dissolved.
  3. Strain mixture through a mesh sieve over a small bowl. Pour mixture to the ramekins. Let cool down and set in the fridge for at least 2 hours.
  4. When the vanilla custard is fully set, take out from the fridge, top each custard with about 1-2 teaspoon of sugar in a thin layer. Using a kitchen torch, melt the sugar and form a crispy top. Allow the creme brulee to rest in the fridge for at least 5 minutes before serving.

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