Ah yes, crème brulee, or ‘burnt cream’ for those of us that do not speak le francais…
To most people, this classic dessert at its best is a symphony of creamy, sweet perfection that we would never dare to try at home. I myself thought this dish was out of my league. Leave it to the French! They can keep their dish; I will find a substitute to satisfy my vegan sweet tooth. But after close examination, I came to realize that crème brulee is simply egg custard (cream, egg yolk, sugar and vanilla) with a hard, sugary crust. Pffffftttttttt egg custard?! I could pull that off no problem! And so I did.
Use this recipe to wow any fancy dinner guest. It takes just a few minutes to prepare, but you get to use a blow torch!!!
- 1 cup coconut milk
- ⅔ cup almond milk
- ⅓ cup cane sugar
- 2 tbsp corn starch
- 1 tsp nutritional yeast
- seeds scraped from one vanilla bean or 1 tsp extract
- pinch salt
- organic white sugar for brulee
- 4- 2oz or 2- 4oz ramekins
- In a small bowl, thoroughly mix almond milk and cornstarch with a whisk or fork and set aside.
- In a small to medium sized saucepan, whisk together coconut milk, sugar, nutritional yeast, and salt, and cook over medium-high heat just until boiling.
- Reduce the heat to medium and slowly drizzle the cornstarch mixture into the saucepan.
- Whisk continuously.
- Continue to cook and whisk until the mixture becomes very thick in texture, this should take about 5 minutes.
- When this happens, turn off the heat and whisk in the vanilla. Mix well.
- Pour the custard evenly into your ramekins, smooth the tops.
- Let them cool for 10 minutes; then chill in the refrigerator for 3 hours or overnight.
- After your cream has chilled. Sprinkle 1.5 -2 teaspoons white sugar onto each ramekin, and then give it a little shake so that the sugar spreads evenly.
- Hold your torch about 3 inches away from the sugar move your torch back and forth to melt the sugar until it bubbles and turns slightly golden. Be sure to move your torch constantly or else you will end up with burnt sugar.
- Once you have melted all the sugar on your dish let the crème brûlèe sit for 3 to 5 minutes and serve immediately.