Vegan Crème Brûlée

A dairy-free custard made with silken tofu and soya milk, finished with a crackly brown-sugar top.

Original recipe from Vegan Food & Living.

Equipment

• Blender or immersion blender
• Whisk
• Saucepan
• 4 ramekins, jars, or glasses
• Kitchen torch or oven grill/broiler

Ingredients

• Silken tofu — 1 pack (300 g)
• Vanilla extract — 2 tsp
• Soya milk — 160 ml
• Granulated sugar — 115 g
• Cornflour — 2 tbsp
• Dairy-free butter — 2 tbsp
• Turmeric — a pinch, optional for color
• Brown sugar, for the brûlée topping

Method

1. Blend the silken tofu with the vanilla extract until very smooth.
2. In a small saucepan, heat 7 tablespoons of the soya milk with the granulated sugar, stirring until the sugar dissolves.
3. Add the tofu mixture to the warm milk and whisk until combined. Add the cornflour and remaining soya milk, whisking vigorously over medium heat until the custard thickens and no lumps remain. If it does not thicken, add a little more cornflour.
4. Remove from the heat and whisk in the dairy-free butter and optional turmeric.
5. Divide the custard among four ramekins. Cool at room temperature, then refrigerate for at least 4 hours.
6. Just before serving, sprinkle an even layer of brown sugar on each ramekin. Caramelize with a kitchen torch or under a hot grill/broiler until bubbling and golden brown.
7. Rest for a few minutes, until the topping has set slightly. Decorate with fresh fruit if desired.

Nutrition