Best Egg Substitute in Crème Brûlée

Silken tofu contains proteins and moisture that mimic the binding and setting properties of eggs in custards. Its neutral flavor allows the vanilla and cream to shine through without alteration.

For best results, blend silken tofu until completely smooth before incorporating to avoid lumps. Because tofu sets differently, bake gently and monitor texture to prevent overcooking.

The final custard will be slightly denser but still creamy and smooth, with a subtle difference in mouthfeel that is generally well-accepted as a vegan alternative.

Aquafaba, the liquid from cooked chickpeas, contains proteins and starches that mimic egg whites' emulsifying and binding properties. It helps set the custard but lacks the richness of egg yolks.

Whisk aquafaba well before use to incorporate air and improve texture. Because it is less rich, consider increasing cream slightly to compensate.

The custard will be lighter and less rich, with a slightly different mouthfeel, but still smooth and creamy enough for Crème Brûlée.

Cornstarch acts as a thickening agent by gelatinizing when heated, providing structure to the custard. However, it lacks the protein that eggs provide, so the texture is more gel-like and less creamy.

Mix cornstarch thoroughly with cold water before adding to avoid lumps. Bake at moderate temperature to prevent curdling.

The final custard will be firmer and less silky, with a noticeable difference in mouthfeel and richness compared to egg-based custard.

Cashew cream is high in fat and protein, which helps mimic the richness and binding properties of eggs in custards. Its creamy texture supports a smooth custard, though the nutty flavor can subtly influence the dessert.

Use unsweetened, well-blended cashew cream to avoid graininess. Adjust sweetness and vanilla to balance the nutty notes.

The custard will be rich and creamy but with a distinct nutty undertone and a slightly denser texture than traditional Crème Brûlée.

Greek yogurt contains proteins and fats that help thicken and bind the custard, adding creaminess and a mild tang. However, its acidity can cause the custard to curdle if overheated.

Incorporate yogurt gently and bake at lower temperatures to minimize curdling. Use full-fat yogurt for best texture.

The final custard will be tangier and less silky, with a slightly grainy texture compared to the classic egg-based version.