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Vegan Crème Brûlée with Agar

vegan creme brulee
Photo and recipe by Mei Yee at https://nmmeiyee.com

We love this vegan creme brulee by Mei Yee! It has all the appeal of the French original without the gluten & cow’s milk.


Vanilla custard
1 cup full fat coconut (thickened cream, leave the liquid behind)
1/3 cup organic unsweetened soy milk or almond milk
1 tbsp cornstarch
1 tbsp superfine raw sugar
1 tsp pure vanilla extract
1/4 tsp turmeric
1/2 tsp Agar powder

Caramelised top
1 tbsp superfine raw sugar


To make the vanilla custard, in a medium bowl combine cornstarch, soy milk, vanilla and mix well.
Pour cornstarch-milk mixture, coconut cream, sugar into a saucepan and cook on a medium-high heat, when the mixture started to boil, add turmeric and agar, constant stirring until agar completely dissolved.
Strain mixture through a mesh sieve over a small bowl. Pour mixture to the ramekins. Let cool down and set in the fridge for at least 2 hours.
When the vanilla custard is fully set, take out from the fridge, top each custard with about 1-2 teaspoon of sugar in a thin layer. Using a kitchen torch, melt the sugar and form a crispy top. Allow the creme brulee to rest in the fridge for at least 5 minutes before serving.

Agar Powder – 35g

Sorry, this product is temporarily out of stock due to COVID logistics challenges. Hope to be back in stock soon....
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