use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe

FREE recipes delivered to your inbox!

Sign up

FREE recipes delivered to your inbox!

Discover the secret to better-for-you baking and cooking. Start getting our newsletter today!


Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Classic Crème Brûlée

No passport required for our delicious take on a French favourite. This luscious Crème Brûlée will transport you from your kitchen to Europe. Bon voyage!

Be the first to rate this

Has average rating

Total rating count

  • Cooking time10 min
  • Prep time5 min
  • Servings4
recipe image Classic Crème Brûlée


  • 2 tablespoons (30mL) potato starch
  • 1/4 cup (60mL) water
  • 2 cups (500mL) Becel® Plant-based Whipping Cream
  • 1/2 cup (125mL) sugar
  • 1/2 vanilla bean, split in half
  • 1 teaspoon (5mL) matcha powder, optional
  • 1/4 cup (60mL) Becel® Unsalted Plant-Based Bricks, cubed
  • 2 tablespoons (30mL) caster sugar or white granulated sugar

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Combine the potato starch and water in a small bowl and whisk well to make a slurry. Set aside.
  2. Bring the Becel® Plant-based Whipping Cream, sugar, and split vanilla bean to a simmer in a medium sauce pan. If adding matcha powder, remove about 1/4 cup (60mL) of the simmering liquid from the sauce pan. Add the matcha powder to the 1/4 cup (60mL) of liquid and whisk until smooth. Return the matcha mixture to the saucepan and proceed.
  3. Add the potato starch slurry to the pan, and bring to a boil. Then simmer, while stirring constantly, for 2-3 minutes. The mixture will thicken dramatically.
  4. Transfer the mixture to a blender and blend on high, gradually adding the Becel® Unsalted Plant-Based Bricks. Blend until the mixture is smooth. Pour the mixture into 1/2 cup (125mL) ramekins, and chill well.
  5. Sprinkle 2-3 teaspoons (10-15mL) of caster sugar evenly overtop each ramekin. Brûlée the sugar with a culinary torch, taking care to caramelize evenly - serve immediately.

How would you rate this recipe?