You never forget the first kiss; You never forget your first Creme Brulee!
I will never forget the Cream Brulee that kissed my mouth for the first time❣️
It happened somewhere in the early 1990s at the mythical “L’Intercott” restaurant, then on Ben-Yehuda Street. At that time, I was just out of the ultra-Orthodox world, so restaurants in general and French restaurants, in particular, were not part of my lifestyle.
Unfortunately, I pounced on the starter without thinking about the main course: cloud rolls with crispy crust alongside Foie Gras (a vegan recipe, highly recommended here) and a glass of white wine. Oh, how delicious and perfect it was.
When the main course arrived, I learned that I had missed the side dish that was served in the restaurant until recently: chips/fries as thin as matches; But instead, I earned a great Rösti(vegan recipe coming soon) next to a filet mignon and a green salad.
Since I was already full from the first course, I sadly watched how the waiter (and the chef) returned to the kitchen the plate with this the culinary creation leftovers.
Then came the dessert! What can I tell you: Thanks, god, there is a special drawer for sweets in the stomach!
I cracked the Caramel Crust and took a bite: tears of happiness welled up in my eyes from the surprising encounter of the cold vanilla cream with the hot caramel. Divine pleasure!
Since I remember the taste of this first-time immortal dish very well, I think I accomplished the mission!
I prepared the recipe quite a few times for a demonstration video (coming soon) and all the tasting volunteers, most of whom are not vegans, confirmed that it is almost like the original recipe!
The advantage of this recipe is that it doesn’t require baking.
Ready? Let’s get started!
So how do you make vegan creme brulee?
First, we make a vegan yolk sauce; next, we cook vanilla cream with real vanilla beans (do not compromise !!!); The seeds hiding in the vanilla pods are the key to the dish’s success.
Make sure to scrape as many seeds as possible from the beans; Allow yourself to get into the ‘Wild West Gold Rush Mode” and use your fingers to “dig” the black gold seeds sticking to the spoon.
Combine the two sauces, pour the mixture into ramekins and refrigerate well.
Before serving, sprinkle a tablespoon of white sugar on each dish and caramelize with a burner.
A few caution words:
If this is your first time using a burner, be sure to read the operating instructions. The burner is safe to use, but t is recommended to place a metal mold under the Brulee ramekins.
Wait for a moment to allow the caramel to harden; Pound on it with a spoon to create some drama; Crack the crust, take a bite, and fly to higher worlds; Then return to take more of this ecstatic experience.
Tip: After eating the Brulee, don’t put anything else in your mouth for at least an hour – keep the vanilla flavor in the mouth for as long as possible.
Enjoy, and I would love to hear about your first “Brulee Kiss” experience ❣️
Vegan Yolk Sauce
Vegan Vanilla Sauce
- 4-6 Tbsp white sugar
Vegan Yolk Sauce
- In a small saucepan, melt the butter over medium-low heat.
- Add nutritional yeast, cornstarch, xanthan gum, turmeric, paprika, and mix.
- Increase to medium heat; add water and milk gradually, stirring constantly. Cook until the mixture thickens slightly. Remove from the heat and set aside.
Vegan Vanilla Sauce
- Pour the coconut milk into a cauldron, add sugar, tapioca starch, and agar powder, add vanilla beans to soften them.
- Cook over medium heat until the sauce thickens slightly; remove from the heat.
- Take out the vanilla pods, open them lengthwise with a sharp knife and scrape off the seeds (I will publish a demo video soon). Then, add the vanilla seeds to the cauldron.
- Dip the empty vanilla pods into the sauce for a few seconds, remove and squeeze them well to ensure no seeds remain. If there are any seeds left, add them to the sauce and mix well.
Complete the preparation
- Pour the yolk sauce into the vanilla sauce and mix well.
- Pour the mixture into 4-6 Brulee Ramekins.
- Refrigerate for at least two hours, preferably overnight.
- Sprinkle a tablespoon of sugar in each ramekin and flatten it with the back of the tablespoon.
- Turn on the burner and caramelize until golden-brown.
- Wait for a moment to allow the caramel to harden – and serve!
- Do not discard the empty vanilla beans: dry them and put them in the sugar container. You will get vanilla-scented sugar.
- The “Yolk” Sauce is based on a recipe developed by Skye Conroy – a vegan chef and owner of the excellent blog The Gentle Chef