Vegan Chai Spiced Cr Me Br L E

Imagine: a creamy, chai-spiced cashew custard with a crackly, caramelized top. Simple methods and just 10 ingredients required for this elegant dessert. Let’s brûlée!

What is Crème Brûlée?

The first known recipe for crème brûlée, which translates to “burnt cream,” appears in a French cookbook from 1691. It may be inspired by the well-known Spanish dessert crema catalana, which originated in the 1500s, though they differ slightly in ingredients and preparation. Masala chai is a creamy, spiced tea that’s most popular in India but is enjoyed around the world. Our chai-spiced crème brûlée takes inspiration from the warming, sweet, and spicy flavors of masala chai and gives it a decadent, dessert-y twist!

How to Make Vegan Crème Brûlée

Unlike traditional crème brûlée, which uses cream and eggs for its rich, custardy goodness, the decadence of this vegan version comes from a base of cashews and coconut cream. First, we soak the cashews to soften them and ensure a milder cashew flavor. Next, we blend the cashews with coconut cream as well as maple syrup, vanilla, and chai-inspired spices (cinnamon, ginger, nutmeg, cardamom, and cloves)! Then, after blending, it’s time to transfer the mixture to ramekins and chill. After chilling, you can enjoy the “crème” on its own. But we highly recommend you “brûlée” it for an extra special result (don’t worry, it’s way easier than it sounds)! Just a touch of sugar and a quick trip to the broiler and it’s done (yep, that’s how you crème brûlée without a brûlée torch!). Grab your spoons and get to crackin’, friends! We hope you LOVE this vegan crème brûlée! It’s:CreamyRichWarmingDecadentPerfectly sweetWith a crackly, caramelized crust! It’s the perfect impressive yet simple dessert to make for anniversaries, dinner parties, or when you’re feeling fancy and craving crème brûlée. Basically, any time is crème brûlée time!