Home » Recipes » Desserts » Eggless Cream Brulee

I was inspired to try this recipe when I read this specific recipe of vegan Crème Brulee. Since I didn’t want to cook this recipe full vegan, I decided to switch the almond milk to regular milk. If you are looking for a vegan version, just switch the milk back to almond.

The ingredients used for this recipe remind me of another known recipe in the Middle East – Malabi. Malabi also uses rose water, but I think it kind of tastes like soap! It’s a bit like Tapioca, so it’s one of those either you like it or you don’t kind of desserts. Without using rose water, you get this easy Malabi crème brulee dessert. If you don’t own a burner maybe it’s time to buy one or just bake the cups a few minutes to get the sugar crust on top.

Eggless Cream Brulee

Delicious and easy dessert that can fit any occasion. This cream brulee has middle eastern flavors and there is an option to whip it up vegan too.

3 from 2 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5

Resting time 1 5

Course Dessert

Cuisine French

Servings 6 servings

Equipment

Burner

Ingredients

2 cups milk (any type you choose to use)
5 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
Pinch of salt
3 tablespoon cornstarch

For garnish:

6 tablespoon demerara (light brown) sugar

Instructions

Place all of the ingredients in a small pot.
Cook on high for 5 minutes while whisking constantly.
When you see the batter thickening, pour the batter into 6 small cups.
Wrap the cups with plastic and place in the fridge to set for an hour.
Sprinkle 1 tablespoon of demerara sugar on each cup and burn the tops with the burner.
Place again in the fridge for 5 minutes to let the burned sugar set.
Dig in and enjoy!

Comments

Nancy says

February 23, 2026 at 9:28 pm

I don't have a burner, can I skip steps 5-7 and the demerara sugar?

- Renana says
  
  February 24, 2026 at 9:25 am
  
  yes, if you do want the top part you can also bake the cups a few minutes instead.
  
Nancy says

March 25, 2026 at 9:17 pm

terribly sorry Renana as I really wanted to love all of your recipes like I love teh passover pistachio cake recipe, but this one is just too cinnamony for me, which gives it somewhat of a bitterness

- Renana says
  
  March 26, 2026 at 9:53 am
  
  Thank you so much for trying it and for the honest feedback! Cinnamon can be quite dominant depending on personal taste. You can definitely reduce it next time for a milder flavor. I’m so glad you love the Passover pistachio cake though - that one is a favorite in my kitchen too! 😊