Vegan Crème Brûlée
Vegan Crème Brûlée is a plant-based dessert made with silken tofu, almond milk and vanilla custard powder. The TM7 blends the tofu base into a silky cream, heats it precisely and turns out an elegant French classic — complete with crackling caramelised sugar topping — without any dairy or eggs.
About this recipe
Vegan Crème Brûlée Thermomix TM7 recipes bring a classic French dessert within everyone's reach — without cream, eggs or dairy. Searching for a plant-based dessert recipe for your all-in-one kitchen machine usually turns up mousses and puddings, but this one delivers the real thing: a set vanilla custard with a glass-hard caramel top. The secret lies in silken tofu, which the TM7 blitzes into a completely smooth purée, blended with almond milk and vanilla custard powder for authentic flavour and a firm set. Precise heating cooks the custard base gently in the mixing bowl, so there is no curdling and no standing over the hob. It is an ideal make-ahead dessert for dinner parties or festive menus: chill the ramekins during the day, sprinkle with sugar and caramelise just before serving. Each portion comes in at only 133 kcal, making it a lighter finale that still feels truly indulgent.
Preparation tips
- Blend the silken tofu thoroughly before adding the almond milk, so no specks remain in the custard; a fully smooth purée is the base of a professional texture in every ramekin.
- Divide the custard between shallow ramekins rather than deep ones — a thinner layer sets more evenly and lets the caramelised sugar crack cleanly with every spoonful.
- For a rock-hard topping, pat the custard surface dry with kitchen paper before sprinkling the granulated sugar, then caramelise with a kitchen torch just before serving.
Recipe variations
- Festive variation: add the finely grated zest of half an orange or a pinch of ground cardamom to the almond milk base for a winter version, and finish with a light dusting of cocoa alongside the caramelised sugar.
- Lactose-free chocolate variation: stir a tablespoon of dark cocoa powder through the custard mixture for a chocolate crème brûlée, keeping it fully plant-based with the same silken tofu base and crisp sugar lid.
Thermomix TM7 Benefits
- The integrated scale weighs the granulated sugar and custard powder directly in the bowl for a balanced sweetness every time. [Time Savings]
- Blending the silken tofu in the TM7 produces a lump-free purée that forms the silky base of this vegan custard. [Multi-Function]
- Heating the almond milk mixture at a controlled temperature cooks the custard gently without curdling or sticking. [Precision Control]
- Grinding coarse sugar briefly in the TM7 creates a finer crystal that caramelises into an even golden lid on each ramekin. [Multi-Function]
- Whipping air into the custard base with the butterfly whisk gives the crème brûlée its light, mousse-like consistency before chilling. [Multi-Function]
Ingredients
- granulated sugar
- almond milk
- silken tofu
- vanilla custard powder
- boiling water