Crematta™ Crème Brûlée


Cook Time: 20-30 minutes + overnight chilling


Servings: 4


Difficulty: Easy

Crematta™ Crème Brûlée


350g JULIENNE BRUNO Crematta

250ml unsweetened non dairy milk 

75g fine caster sugar

1 tsp nutritional yeast

40g cornflour, sieved

¼ tsp sea salt flakes

1 vanilla pod, split, beans removed

2 tsp vanilla extract

60g demerara sugar (to caramelise tops)


4x 9 cm brulee ramekins


STEP 1: Combine milk, sugar, nutritional yeast, cornflour in a small pan. Heat gently whilst whisking constantly until the mixture no longer feels grainy. This is a sign that all the sugar has dissolved. Add the salt, vanilla pod, seeds and vanilla extract to the pan. Increase the heat, bringing the mixture to a gentle simmer (again whisking constantly so that it does not burn or stick) until it begins to thicken.


STEP 2: As soon as the mixture thickens, remove from the heat and transfer from the pan into a large mixing bowl to cool. Remove the vanilla pod.


STEP 3: Using a large spatula, fold through both tubs of Crematta until fully combined before pouring the custard into the four ramekins to cool completely. Once cool, cover with cling film then transfer to the fridge to set overnight.


STEP 4: Before serving, evenly sprinkle a tablespoon of demerara sugar over the top of each ramekin to completely cover the vanilla custard. Caramelise the sugar using a kitchen blowtorch, or place under a very hot preheated grill until the sugar is golden brown. Serve immediately.

Field notes

Our take on this classic dessert, rich creamy custard beneath a beautifully golden leopard spotted caramel surface with that unmistakable crack when shattered by the back of your spoon.


Crematta Crème Brûlée only comes with ONE word of warning… It’s highly addictive and you’ll be going back for second helpings once you’ve tasted this!

Field notes