Indulge in a plant-based twist on a timeless dessert with this Golden Sun Milk Crème Brûlée! Lusciously creamy coconut custard is infused with warming Golden Sun Milk, creating a silky, aromatic base with notes of spice and vanilla. After a slow chill, each ramekin gets its classic finishing touch: a crackly, caramelized sugar top that shatters with every spoonful. It’s an elegant yet effortless treat—comforting, vibrant, and naturally dairy-free. Perfect for dinner parties, seasonal celebrations, or anytime you crave a little sunshine in dessert form.
RECIPE
Prep time: 2 1/2 hours
Category: dessert
Recipe by: Katie Schlegel
Ingredients:
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1 (13oz) can coconut cream
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1Tbsp Golden Sun Milk
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⅔ cup plant-based milk of choice
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⅓ cup granulated sweetener (e.g., coconut sugar, maple sugar, monk fruit)
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⅓ cup cornstarch
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2 tsp vanilla extract
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3 Tbsp raw cane sugar (for brûlée topping)
Instructions:
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Make the custard base:
In a medium saucepan, whisk together the coconut cream, plant-based milk, sweetener, and Golden Sun Milk powder. Heat over medium, stirring frequently until it begins to gently boil.
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Add the cornstarch slurry:
In a small bowl, mix the cornstarch with a few tablespoons of warm water or plant milk to create a smooth slurry. Once the custard base reaches a boil, reduce heat to low and whisk in the slurry. Continue stirring constantly for 3–5 minutes, or until the mixture thickens to a pudding-like consistency. Remove from heat and stir in vanilla extract.
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Chill:
Pour the custard evenly into 4 ramekins. Let cool slightly, then refrigerate for at least 2 hours until fully set.
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Brûlée the tops:
Just before serving, sprinkle 1 tablespoon of raw cane sugar on each custard. Use a kitchen torch to caramelize the sugar until it’s golden and crisp. Let cool 2–3 minutes for that signature crackly top.
