The article discusses a vegan version of Crème Brûlée, a popular French dessert made with egg yolks and cream. The recipe provided by The Buddhist Chef replaces the traditional ingredients with non-dairy alternatives, such as coconut milk and cornstarch. The result is a creamy and delicious vegan Crème Brûlée that retains the classic caramelized sugar topping. This vegan adaptation allows individuals following a plant-based diet to enjoy this delectable dessert without compromising their dietary choices.
