How to Make Ube Crème Brûlée (Vegan) – Step-by-Step Guide

Ube Crème Brûlée (Vegan) is a beautiful, plant-based twist on the classic French dessert. Made with creamy coconut milk and naturally sweet purple yam (ube), it’s silky, indulgent, and packed with nutrients like vitamins A and C and fiber. The vibrant purple custard topped with caramelized sugar makes it a stunning dessert for any occasion.

This recipe is approachable, even for beginners. With simple ingredients and easy steps, you can create a restaurant-quality dessert at home without eggs or dairy. Perfect for impressing guests or treating yourself, this vegan ube crème brûlée is as delicious as it is eye-catching.

Why You’ll Love This Vegan Ube Crème Brûlée

This vegan ube crème brûlée is creamy, naturally sweet, and visually stunning. The subtle nuttiness of ube pairs perfectly with coconut milk and a hint of vanilla or maple syrup. It’s rich yet light, gluten-free, and completely plant-based—delicious without dairy or eggs.

It’s also versatile: add citrus zest, warm spices, or a touch of coconut extract to customize the flavor. The golden, crackly sugar top over the vibrant purple custard makes it a showstopper for special occasions. Easy to make yet impressive, this dessert will delight both your eyes and your taste buds.

What You’ll Need

Making vegan ube crème brûlée requires simple, plant-based ingredients that you can find at most grocery stores. Here’s what you’ll need:

• 1 cup ube puree (fresh or frozen, thawed) – provides natural sweetness and that vibrant purple color
• 1 can (14 oz) full-fat coconut milk – creates a creamy, silky texture without dairy
• 1/4 cup maple syrup (or coconut sugar) – adds gentle sweetness
• 1 tablespoon cornstarch – helps thicken the custard naturally
• 1 teaspoon pure vanilla extract – enhances flavor and aroma
• Pinch of salt – balances sweetness
• 2–3 tablespoons coconut sugar – for the caramelized top

Optional additions include a pinch of cinnamon, nutmeg, or citrus zest for extra flavor, but the classic version relies on the ube’s natural taste. Make sure your coconut milk is full-fat for the creamiest custard. If using frozen ube, thaw it completely and mash until smooth to avoid lumps.

These ingredients come together to create a luscious, plant-based dessert that’s visually stunning and deeply flavorful. By using natural sweeteners and coconut milk, this vegan version retains all the indulgence of traditional crème brûlée while being entirely dairy-free and egg-free.

How to Make Vegan Ube Crème Brûlée

1. Preheat your oven to 325°F (160°C) and arrange four small ramekins in a baking dish.
2. Combine the base: In a medium saucepan, whisk together 1 cup ube puree, 1 can coconut milk, 1/4 cup maple syrup, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, and a pinch of salt until smooth.
3. Cook the custard: Place the saucepan over medium heat and gently cook, stirring constantly, until the mixture thickens slightly (about 5–7 minutes). Do not boil.
4. Fill the ramekins: Pour the custard evenly into the ramekins.
5. Bake in a water bath: Pour hot water into the baking dish around the ramekins (about halfway up their sides) and bake for 35–40 minutes, or until the custard is set but slightly jiggly in the center.
6. Cool and chill: Remove ramekins from the water bath, let them cool to room temperature, then refrigerate for at least 2 hours or overnight.
7. Caramelize the top: Just before serving, sprinkle 2–3 teaspoons of coconut sugar over each custard and use a kitchen torch to melt and caramelize the sugar until golden and crisp.

Your vegan ube crème brûlée is now ready to enjoy—creamy, silky, and perfectly topped with a crackly caramel layer.

You Must Know

To make the best vegan ube crème brûlée, start with smooth, fully thawed ube puree. Full-fat coconut milk is essential for a creamy custard—light versions may be too thin. Always bake in a water bath to ensure even cooking and a silky texture. Finally, chill the custard completely before caramelizing the sugar; skipping this step can result in a soft or uneven top. These tips make the difference between good and perfect dessert.

Perfecting the Cooking Process

Whisk the custard ingredients until smooth and cook gently over medium-low heat, stirring constantly to prevent lumps or scorching. Bake the custards in a hot water bath at 325°F (160°C) until set but slightly jiggly in the center. Caramelize the sugar with a torch in a circular motion, or briefly broil if needed. Following these steps ensures a creamy interior with a crisp, golden top every time.

Add Your Touch Vegan Ube Crème Brûlée

One of the joys of making vegan ube crème brûlée is customizing it to your taste. You can add a pinch of cinnamon or nutmeg for warmth, or a little citrus zest for brightness. For extra richness, drizzle a touch of coconut cream over the top before serving. Some like to sprinkle toasted coconut flakes or crushed pistachios for texture and visual appeal. These small additions let you make each dessert uniquely yours while keeping the classic creamy custard and caramelized sugar top intact.

Storing & Reheating

Your Go-To Recipe for Quick Meals

Vegan ube crème brûlée is best served chilled but can be stored in the refrigerator for up to 3–4 days. Keep each ramekin covered with plastic wrap to prevent the custard from absorbing other flavors. Avoid freezing, as this can change the texture of the coconut milk custard. When ready to serve, sprinkle sugar on top and caramelize just before eating for the perfect crisp layer. Reheating is generally unnecessary, as this dessert is designed to be enjoyed cold and creamy.

Chef’s Helpful Tips for Vegan Ube Crème Brûlée

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To get the perfect vegan ube crème brûlée, a few simple tips go a long way. Always use full-fat coconut milk for a rich, creamy custard. Whisk thoroughly to remove lumps from the ube puree. During baking, make sure the water bath is hot but not boiling, and avoid opening the oven frequently. For the caramelized top, a kitchen torch works best, but you can also broil carefully. Let the custards chill completely before torching to ensure a smooth texture. These small steps help achieve a flawless custard with a crisp, golden topping every time.

FAQ for Vegan Ube Crème Brûlée

Q: Can I use canned ube instead of fresh?
Yes! Canned or frozen ube puree works perfectly—just make sure it’s fully thawed and smooth.

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Q: Can I use another plant-based milk?
Full-fat coconut milk is best for texture, but unsweetened almond or oat milk can work, though the custard may be slightly less creamy.

Q: How do I get a perfect sugar crust without a torch?
Sprinkle coconut sugar on top and broil in the oven for 1–2 minutes, watching closely to prevent burning.

Q: Can I make this ahead of time?
Absolutely! Chill for 2–4 hours or overnight, and caramelize the sugar just before serving for best results.

Conclusion

Vegan ube crème brûlée is a stunning, creamy dessert that’s as delicious as it is beautiful. With its vibrant purple custard, silky texture, and crackly caramelized top, it’s perfect for impressing guests or treating yourself to a plant-based indulgence. Using simple ingredients like ube puree, full-fat coconut milk, and natural sweeteners, this recipe makes creating a restaurant-quality dessert at home easy and approachable.

Whether you follow the classic method or add your own touch with spices, citrus, or toppings, this dessert is versatile, visually striking, and satisfying. By paying attention to key steps—like a smooth custard, careful water bath baking, and proper chilling—you can achieve a perfectly creamy interior with a crisp, golden top every time. Vegan or not, this ube crème brûlée is sure to become a favorite for special occasions, celebrations, or any time you want a luxurious, colorful treat.