Vegan Crème Brûlée

Posted on Saturday 4 June 2011

non-creme non-brule
I looked at variants of the recipe using agar, cornstarch or arrowroot to thicken instead of egg and a base of cashew, marzipan, coconut milk, tofu, various flavorings and worked from principles of what ingredients do.

1 lb/454g package silken tofu
1/2 c sugar (extra fine*)
1/3 c almond milk
1 Tbs vanilla
1 Tbs amaretto
2 Tablespoons egg replacement powder
pinch of salt

All of it goes into the food processer and blends until smooth.

*The last time I used vanilla beans I scraped them and put the pods in a small jar of normal white sugar for the sugar to suck the flavour out of it. This I ‘harvested’ and pureed to be superfine in the food processer. [You know it’s fine when it plumes out the top. ;)] The finer the sugar, the finer the texture. Rescraping the beans left the dots of real vanilla spread in the batter.
vanilla sugar

egg replacement
The method is the same as for regular dairy-egg. I was using this recipe most closely.

the dessert
Smooth but I think it was tastier raw than after cooking. Maybe some cashew cream would have helped. It was good, adequate, but not great.

In one of the recent moves, we sold our ramekins at a yard sale. Glass dishes will do although there are racks to suspend them above water during cooking which would help the heat distribute better. There’s a trick to doing it under the broiler and I didn’t get it this time. It was starting to crisp but not a crust. Torch or broiler seems to weigh in on torch. Since I don’t have an acetylene cooking torch, broiling under the oven element had to do.

being grilled
3 Tbs granulated sugar to brûlée the tops and put on the top rack until it transforms. Eye of experience would say when.

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