Vegan Dark Chocolate Vanilla Crème Brûlée

Jul 25, 2026 · By VanillaGoods

Dessert Custards puddings creams Origin: Ugandan Vanilla: Beans Medium

Vegan Dark Chocolate Vanilla Crème Brûlée in a ramekin with a caramelized sugar crust

Vegan dark chocolate crème brûlée flavored with a whole vanilla bean. An intermediate recipe: 15 minutes of prep and 10 minutes of cooking, plus chilling; serves 6. Best vanilla for this: Ugandan (bold, chocolatey, smoky), or Mexican (spiced, warm, woodsy). Any pure vanilla works.

Prep 15 min

Cook 10 min

Chill 4 hr

Total 4 hr 25 min

Servings 6

Diet Vegan

Ingredients

Adjust yield

servings

2.0 cups (480.0 ml)full-fat coconut cream
½ cup (100.0 g)granulated sugar
3.0 tbsp (24.0 g)cornstarch
1.0 pinchfine sea salt

Topping

6.0 tbsp (75.0 g)granulated sugar, for the crust
1.0vanilla bean, split and scraped
¾ cup (130.0 g)chopped dark chocolate

Make it at home

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Instructions

Whisk the cornstarch with 1/4 cup of the coconut cream until completely smooth.
Warm the remaining coconut cream with the sugar, salt, and vanilla in a saucepan over medium heat until it steams, then remove from the heat and let it steep for 10 minutes.
Whisk the chopped chocolate into the warm cream until melted and smooth.
Return the pan to medium heat, whisk in the slurry, and cook, whisking constantly, until thick and glossy, 2 to 3 minutes.
Strain into six ramekins and let cool, then cover and refrigerate for at least 4 hours, until set.
Just before serving, sprinkle an even layer of sugar over each custard and caramelize it with a kitchen torch until it melts into a deep amber, glassy crust.

Tips

Use chocolate between 60% and 70% cacao so its bitterness balances the vanilla's sweetness.
Don't toss the scraped pods: tuck them into a jar of sugar for homemade vanilla sugar.
No vanilla bean? Use 2 teaspoons pure vanilla extract, 1 tablespoon vanilla bean paste or 1 teaspoon vanilla powder instead. Add it where the recipe adds the seeds; if the bean is steeped in hot milk or cream, stir the swap in after cooking, off the heat.
Choosing vanilla: Ugandan vanilla (bold, chocolatey, smoky) suits this recipe best; Mexican (spiced, warm, woodsy) is a great alternative, and any pure vanilla works.

Recipe FAQ

How long does it take to make crème brûlée?

Plan on 15 minutes of prep and 10 minutes of cooking, plus 4 hr chill. The recipe makes 6 servings.

How should I store crème brûlée?

Refrigerate the baked custards, covered, for up to 3 days. Add and torch the sugar topping just before serving so it stays crisp.

Can I use a different form of vanilla?

Yes. This version uses 1 split vanilla bean. You can swap in 2 teaspoons of vanilla extract, 1 tablespoon of vanilla bean paste, or 1 teaspoon of vanilla powder instead; they're interchangeable at these amounts. Beans give the most visible specks and the fullest aroma.

What makes this recipe vegan?

It uses plant-based swaps for every animal ingredient: full-fat coconut cream, cornstarch. Check that your plant butter and other packaged ingredients are certified vegan.

Estimated · per serving

Nutrition

Per serving = 1 of 6 servings this recipe makes.

501 Calories / serving

33.8g Fat

50.9g Carbs

3.6g Protein

40.9g Sugar

Whole recipe (6 servings): ~3006 cal · 203g fat · 305g carbs · 22g protein · 245g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 501 calories

What it takes to burn one serving

Brisk walking 95 min·5.5 mi·~11100 steps
Walking uphill or incline treadmill 68 min·3.4 mi·~6800 steps
Moderate cycling 51 min·10.2 mi
Swimming laps 70 min
Jogging 49 min·4.1 mi·~7850 steps
Stair climbing 46 min·~4150 steps
Dancing 81 min
Bodyweight circuit training 51 min
Cleaning, errands, or playing with the dog 116 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.