Put a Filipino twist on the traditional French dessert with this Ube Creme Brûlée recipe! Adding ube halaya and ube extract adds vibrant color and earthy, vanilla-like flavor to the velvety custard base you know and love. All you need is 8 simple ingredients to make this decadent dessert!
Ingredients You’ll Need
- Sugar: White granulated sugar sweetens the filling and creates the caramelized brûlée topping. We like the brand Wholesome Organic because it is certified vegan.
- Cornstarch: Acts as a thickening agent, helping to thicken the custard mixture and providing stability. We have not tested an alternative thickening agent, such as arrowroot starch or tapioca starch, and are unsure if it would work. If you decide to test it and have good results, leave a comment below.
- Non-dairy milk: The classic French dessert is made with heavy cream and is naturally rich and high in fat. To recreate this rich, creaminess, we recommend combining regular plant-based milk and full-fat coconut milk. Any non-dairy milk of choice will work – try Almond Milk, oat milk (store-bought only!), or soy milk.
- Ube jam: Also known as ube halaya or Filipino purple yam jam, this Filipino jam adds rich, authentic ube flavor to the decadent creme brûlée. For best results, we highly recommend using our homemade ube halaya recipe.
- Vegan butter: Adds additional richness and enhances the overall mouthfeel of the creme brûlée. Vegan butter sticks are best for consistency across brands, but butter spreads will work in this recipe since the butter is melted.
- Vanilla extract: Adds depth of flavor and the perfect, pure vanilla flavor which complements the vanilla-like flavor in the ube.
- Ube extract: Intensifies both the ube flavor and vibrant purple color of the custard. We purchase our ube extract on Amazon!
- Salt: Adding a small pinch of salt helps to enhance the overall flavor and balances the sweetness.
How to Make Vegan Ube Creme Brûlée
- Begin preparing the custard. Combine the cornstarch and sugar in a medium-sized saucepan (over no heat). Add half of the non-dairy milk and whisk until the cornstarch and sugar are completely dissolved and no clumps remain. Then, add the remaining non-dairy milk, coconut milk, and ube jam.
- Thicken over medium heat. Set the saucepan over medium heat and cook the mixture for 4-6 minutes. Mix constantly until the consistency is slightly thinner than condensed milk.
- Stir in the remaining custard ingredients. Remove the crème brûlée custard from the heat and continue to stir for another minute. Add the vegan butter, vanilla, ube extract, and salt. Stir through until the butter is melted and the custard is completely smooth.
- Transfer to a ramekins. Pour the mixture evenly between individual ramekins or another shallow, heat-proof serving dish. Press a piece of plastic directly over the surface of the filling to prevent the ube crème brûlée from developing a skin.
- Refrigerate overnight. Place the ramekins in the fridge overnight to let the custard thicken and set.
- Torch. Once ready to serve, remove the plastic wrap from the top of the custard and sprinkle each ramekin with granulated sugar, about one tablespoon on each. The surface should be covered in sugar, but it should be a thin layer. Then, using a culinary torch, caramelize the sugar until the brûlée forms a crispy, golden shell.
- Enjoy! Let the sugar topping set for 1 minute, then serve immediately, as desired.
Find the full printable recipe here: Ube Creme Brûlée (Vegan)
