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After a few attempts, I finally have the recipe for a vegan Crème brûlée that is just right: a set crème with vanilla taste and a crunchy sugar crackling.Isn’t it the best to smash the sugar crackling with a spoon and then have the crème with the crunchy chunks in it?
Usually Crème brûlée is made from cream, egg yolk and sugar. So not vegan at all. I decided to use silken tofu, soy milk, pudding powder and sugar, which makes the crème a lot less fat than the original.
My last, original Crème brûlée I had a long time ago. But I think I remember the taste and this recipe is so close to the original!
I hope you enjoy it as much, as I do.
- 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
- Preheat the oven to 160° C (320° F).
- In a blender mix all ingredients until smooth. Choose a low speed to avoid foaming.
- 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.
- 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.
- Then remove the dishes from the water bath and let cool until lukewarm. Put in the fridge and let cool completely.
- Just before serving, sprinkle over one teaspoon sugar on each crème and caramelize with a gas burner. Garnish with fruit of choice and serve.