A creme brûlée is far from vegan! However, this cookie butter brûlée is a rather tasty alternative

Brett Cobley, formerly known as Epi Vegan, veganizes a French classic with only six ingredients! Délicieux. 

Cookie Butter Brûlée

Cookie Butter Brûlée

  • Duration
  • Cook Time
  • Prep Time
  • 1Servings


    • Coconut cream 250ml
    • Coconut milk 50ml
    • Icing sugar 1 table spoon
    • Cookie butter (biscoff biscuit spread) 2 table spoons
    • Granulated sugar 2 table spoons
    • Desiccated coconut 1 table spoon


  1. Pour the coconut milk and cream into a mixing bowl and sieve in the icing sugar
  2. Use an electric mixer to whisk until light, fluffy, and thick
  3. Stir in two tablespoons of cookie butter and gently mix with a spatula
  4. Cover the mixture and cool in the refrigerator for at least two hours before emptying the mixture into ramekins - leaving a small space below the rim to allow for sugar
  5. Empty into the top of the ramekin and use the flat side of a table knife to run across the edge and level the sugar
  6. Now, the top can be caramelized by either placing the ramekin under a grill to melt the sugar and allow the top to crisp. Or, use a chef's torch, keeping a uniform distance between the torch flame and the sugar, begin to caramelize the sugar and then move the flame around the top until all of the sugar is caramelized
  7. Dust with desiccated coconut and serve 

This recipe was republished with permission from Brett Cobley. Find the original recipe here.

'Over 100 simply delicious dishes'

'Over 100 simply delicious dishes'

Like this recipe? Purchase Brett's debut cookbook What Vegans Eat.

Nutrition Information

  • Serving Size: 1

Related Recipes