Vegetarian Creme Brulee

Name: Vegetarian Creme Brulee
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 if using small ramekins
Ingredients: 1 pkg firm silkentofu * i use mori nu brand organic; 4 Tbsp almond milk. i think coconut milk would work well too; 3/4-1 c sugar *plus 1-2 tablespoons (superfine if you can get it- i couldn't) reserved for sprinkling/torching; 1 1/2 tsp good quality/pure vanilla *a couple of beans scraped? even better; 2 Tbsp arrowroot or cornstarch; Dash sea or kosher salt

By Stormy Seas
@MermaidTears

Note: Please keep in mind that traditional creme brulee has heavy or whipping creme and usually egg yolks as a custard base. This recipe is vegetarian and won't taste quite the same but with vanilla beans or good quality pure vanilla adjusted to personal taste? Its a darn good substitute. I haven't experimented yet but I think this recipe would lend itself well as a base to any of the variations of creme brulee you can think of, Kahlua, cherry, chocolate, cinnamon-orange...you only limited by your imagination!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

4 if using small ramekins

Prep:

30 Min

Cook:

35 Min

Ingredients

1 pkg

firm silkentofu * i use mori nu brand organic
4 Tbsp

almond milk. i think coconut milk would work well too
3/4-1 c

sugar *plus 1-2 tablespoons (superfine if you can get it- i couldn't) reserved for sprinkling/torching
1 1/2 tsp

good quality/pure vanilla *a couple of beans scraped? even better
2 Tbsp

arrowroot or cornstarch
Dash

sea or kosher salt
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How to Make Vegetarian Creme Brulee

Step-by-Step

Pre-heat oven to 375.

Put package of tofu in a strainer lined with paper towels to drain tofu until most of water leaches out. Don't worry if it breaks up some, its more important to get rid of the excess water.
Put tofu and all other ingredients (except reserved 2 tbls. sugar) into a blender and blend until a smooth, creamy texture has been created. The texture should be that of a thin pudding. Taste and adjust sugar/vanilla as needed.
Gently pour straight from the blender into ramekins but be careful you don’t over fill. Bake in a water bath until a knife inserted in the middle comes out clean. In my oven this took about 35-40 minutes but you'll want to watch and remember that they will continue cooking for a bit even after removing from the oven like any custard or cheesecake like dessert. The trick is to get them done but avoid them "drying out" or cracking the custard. (The water bath helps with this)
Water bath: Means to place the 4 filled ramekins in a 13x9 cake pan *Note: A glass pan helps you to see whats happening. To avoid burns or splashing water into your lovely creations? Place the cake pan with filled ramekins on the oven shelf and slowly pour hot water from a tea kettle or spouted type pan in the corner until about ½ up the side of the ramekin dishes is covered. This is easier than trying to pick up a cake pan filled with boiling water and keeping the water out of your dessert!
When inserted knife comes out clean, remove ramekins from water bath.. maybe using silicone tongs or a slotted flat silicone type spatula. Place on a try or dish and cool the ramekins in the refrigerator. You can make these ahead and refrigerate overnight, just remember to cover them with saran wrap or plastic film after they have cooled sufficiently.
When ready to serve, sprinkle reserved 2-3 tablespoons of sugar on top, & place under a hot broiler until the sugar melts and browns. OR use the standard culinary butane torch (as I did)Allow sugar topping to harden.
Serve immediately. Fresh berries are a nice addition.
Note: The best way to achieve the traditional creme brulee crunchy sugar crust without a torch is to put the oven to 500 degrees or your broil setting and put the ramekins on the rack for 30-45 seconds. Watch them, don't answer the phone...it happens quickly. (Mine actually got a little TOO done-see photo)
Serve immediately. Fresh berries are a nice addition.