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Vegan Crème Brûlée

Recipe Courtesy of: Eat.Drink.Shrink

Ingredients

  • 3/4 cup coconut sugar
  • 4 Follow Your Heart VeganEgg‘s (mix with ice cold coffee creamer)
  • 1 1/2 cup vegan almond milk coffee creamer 
  • 1 package of organic soft tofu
  • 2 tbsp vanilla extract 
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 2 tsp arrowroot or non gmo “corn starch”
  • 1 cup granulated sugar for topping
  • Kitchen Torch

Instructions

  1. Preheat oven to 325 degrees. Arrange 4-6* ramekins or small dishes inside of a large baking dish {you may need an additional baking dishes based on the size of ramekins/dishes used} and set aside
  2. Place the tofu in a food processor and blend until smooth. Add the coconut sugar, cinnamon, sea salt and blend again. In a large pan over medium heat add the tofu mixture. Throw an additional pot of water on the stove to be used later when you bake.
  3. In a medium bowl, whisk the vegan eggs with cold vegan coffee creamer. Whisk to combine and remove any clumps of powder. The consistency shouldn’t be watery. While the tofu mixture is on the stove, gradually add in the vegan egg and coffee creamer and continue to whisk. Add the arrowroot, continue to whisk to remove any excess clumps. Remove from heat and add the vanilla. whisk to combine. 
  4. Pour creme brûlée mixture into each ramekin/dish, filling about ½-¾ the way full. Add the pot of hot water to baking dish, allowing water to come up about halfway up the side of the ramekins. Make sure not to overfill.
  5. Place into oven, bake for 35-40 minutes. The tops should be slightly firm, with the mixture still able to jiggle, but will not be hard. Remove from oven, let cool a few minutes. Place ramekins into the fridge and allow to sit for 2 hours – overnight or additional hours not needed
  6. Remove from fridge and add an even layer of granulated sugar to the top of each ramekin/dish, ensuring that every inch is covered. Using a kitchen torch, heat your sugar until it’s melted and starting to crisp. If you’ve never used a torch, holding the flam sideways helps and continuing to move while cooking the sugar helps. If you do not have a torch, you can place the Crème brûlée under the broiler for a few minutes until sugar is liquified and bubbling. Watch to prevent burning. Serve immediately or refrigerate and serve cold.

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