25 January 2011

Vegan Crème brûlée

Here, I was supposed to post this at Thanksgiving time. I had had my parents and sister over for Thanksgiving along with my friends Niko and Karishma.

I thought that since it was Thanksgiving and I was going all out with a great vegan spread, I'd make a fantastic vegan dessert. I got a little help from my friend over at Batter and Beat (who so wonderfully lent me her chef's torch).

Voilà! Soy Crème brûlée!
2 packages of soft silken tofu
The innards of 1 vanilla bean
1/4 c vegan white sugar
1 c soy milk

Pure vanilla extract
Turbinado Sugar

Pre-heat oven to 325 degrees F.

Mix all ingredients except for vanilla extract and turbinado sugar together until smooth. Add vanilla drop by drop until soy smell is gone. Once smooth and creamy, pour into individual ramekins
and bake for 30-45 minutes or until mix has set enough. Once done, place in the refridgerator for a few hours to chill. About 15 minutes before serving, take out of the refridgerator, sprinkle generously with turbinado sugar and torch.

Check out Batter and Beat's Vegan recipes, they're excellent!

Happy eating!

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