Vegan Crème brûlée
Gang/Type: Dessert
Ergibt/Yield: 6 Portions
For the crème:
  • 400 g (14 oz) silken tofu
  • 300 ml (1 1/4 cup) soy milk
  • 5 tbsp sugar
  • 1 pk. instant vanilla pudding powder
  • 6 tsp sugar
  • fruit to taste - optional
  1. Preheat the oven to 160° C (320° F).
  2. In a blender mix all ingredients until smooth. Choose a low speed to avoid foaming.
  3. Pour the crème in soufflé dishes and place them in a deep baking dish. Bring water to boil and pour in the baking dish. The water should be as high as the crème in the soufflé dishes.
  4. Place the dish in the oven and let the crème curdle for 25 minutes, remove from the oven, but keep the soufflé dishes in the water bath for 10 minutes.
  5. Then remove the dishes from the water bath and let cool until lukewarm. Put in the fridge and let cool completely.
  6. Just before serving, sprinkle over one teaspoon sugar on each crème and caramelize with a gas burner. Garnish with fruit of choice and serve.
Recipe by Blueberry Vegan at