Make Vegan Crème Brûlée

A vegan crème brûlée (literally translated as burnt cream) is not only possible but also delicious, provided you treat the "cream" aspect as non-dairy. The burnt top is a crackling finish that nicely complements the smooth and creamy custard underneath, in this case made from cashews and dairy milk. This is a rich dessert, so it's best kept for those special occasions, like your next cordon vert dinner party.

Ingredients

  • 1 cup cashews
  • 1/2 cup water
  • 2 cups almond or oat milk
  • 1/2 cup granulated sugar
  • 1/4 cup + 2 tablespoons chickpea flour
  • 1 1/2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 vanilla beans, cut in half and scraped
  • Additional 2 to 3 tablespoons granulated sugar

Steps

Preparing the Cashews

  1. Prepare the cashews the day or morning before making the recipe. Place into a bowl of warm water. Leave to soak for 6 to 8 hours.
  2. Drain the cashews when the soaking is done. Place the drained cashews into a food processor. Add the half a cup of water. Process until the cashews form a smooth paste. While processing, you'll need to turn off the processor, lift off the lid and scrape down the sides to ensure that everything has been fully processed.
  3. Remove the processed cashews from the container. Place the processed cashews into a bowl. Set aside.

Making the Custard Milk

  1. Pour the almond or oat milk into the saucepan. Add the 1/2 cup of sugar, chickpea flour and cornstarch. Stir through. Add the salt, vanilla bean pulp and pods.
  2. Heat on medium heat. Bring to a low boil, continuously stirring. Keep stirring as the mixture thickens, boiling for 2 minutes. While it is boiling, use the stirring spoon to pull the mixture off the sides of the pan and back into the stirred mixture. This helps the flour and cornstarch to properly form part of the mixture and cook.
    • Don't neglect to stir the mixture or it risks burning. If it does burn, you'll need to start again or the dessert will taste unpleasant. The only burnt part you want is the topping.
  3. Remove the thickened mixture from the heat. Set aside to cool for 10 minutes. Retrieve the vanilla pods from the mixture when it has cooled.

Making the Crème Brûlée

  1. Place four different dessert cups or ramekin dishes onto a metal baking sheet. This readies the dishes for adding the mixture to. Do not line the baking sheet––the blowtorch will burn paper or anything else; just rely on the metal to protect the work surface.
  2. Pour the thickened milk custard mixture into the processed cashews mixture into the food processor. Process the two mixtures together until combined and smooth. This forms the crème brûlée custard.
  3. Pour the crème brûlée custard into the dishes set out earlier. Ensure that the surface of each dish is even; smooth out if needed, using the back of a spoon or a spatula. Cover with plastic food wrap or food foil. Place in the refrigerator to chill for 3 to 5 hours minimum, to set firmly. The custards can be refrigerated for a couple of days if needed but keep well wrapped to ensure they don't soak up fridge smells.

Adding the Brûlée Surface

  1. Prepare the burnt sugar surface just before the vegan crème brûlée is to be served.
  2. Sprinkle a half a tablespoon of sugar on top of each custard surface. Tilt the ramekin dish to distribute the sugar across the surface evenly. Alternatively, spread the sugar granules gently using the back of a teaspoon, taking care not to break the skin of the custard.
    • Don't overdo the sugar. If there is any excess, tap it off. Scrape off the edges too, otherwise it risks burning these edges when you use the torch.
  3. Use a chef's or kitchen blowtorch to melt the sugar on the surface. Blow the flame over the sugar surface to melt it, until it bubbles and changes to a golden hue.
  4. Serve within the next half an hour. The custard has to remain at room temperature now, as it will melt if chilled. Serve with some whipped tofu cream and some fruit, especially berries.

Tips

  • Berries (raspberries and/or strawberries) complement this dish well. Some strewn on the base of the dish before pouring in the custard will make a delicious surprise at the end.
  • Prunes or dried apricots soaked in brandy can be a nice addition to the base of the custard if you enjoy liqueur soaked dried fruits.

Things You'll Need

  • Bowl for soaking
  • Colander or sieve
  • Bowl for cashew mixture
  • Saucepan
  • Stirring spoon
  • Four dessert cups or ramekin dishes
  • Baking sheet
  • Spoon
  • Plastic food wrap or kitchen foil
  • Chef's or kitchen blowtorch

Sources and Citations

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