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A creme brûlée is far from vegan! However, this cookie butter brûlée is a rather tasty alternative
Duration8 hrs 10 mins
Cook Time10 mins
Prep Time8 hrs


  • 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


  • Pour the coconut milk and cream into a mixing bowl and sieve in the icing sugar
  • Use an electric mixer to whisk until light, fluffy, and thick
  • Stir in two tablespoons of cookie butter and gently mix with a spatula
  • 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
  • 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
  • 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
  • Dust with desiccated coconut and serve 
This recipe was republished with permission from Brett Cobley. Follow Brett here

Brett Cobley

Brett first set up in March 2016 as an Instagram page to show that vegan food could be tasty, vibrant and desirable to vegans and non vegans alike. He quickly learned of the strong and welcoming vegan community on Instagram and continued to post new and exciting food pictures daily. Brett soon came to realise that this would not be enough and people were keen to get involved and try these dishes for themselves, and so, Epivegan youtube was born December 2016.