Crème brûlée is one of the great icons of French pastry: a smooth, silky cream topped with a thin layer of caramelized sugar that cracks when you lift a spoon, producing that characteristic sound. A dessert that appears simple, yet is profoundly technical in its preparation and balance of flavor and texture.

In this version, designed by Valrhona’s pastry chef Philippe Givre, we take a step towards plant-based pastry while maintaining the elegance of the original dessert. To achieve this, we’ve replaced traditional milk with oat milk, which adds a rounded texture and a slightly cereal note that is smooth and pleasant.

The key to the texture — that firm yet creamy cream that melts without becoming liquid — is achieved thanks to Pro Pannacotta (Iota), a vegetable gelling agent that allows for a perfect consistency without the need for animal-derived ingredients.

The result is a creamy, delicate and balanced crème brûlée , with a golden surface that caramelizes just before serving.

A respectful reinterpretation of the French classic that proves that plant-based pastry can be sophisticated, tasty and technically impeccable, without sacrificing the experience we love so much about this timeless dessert.