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–+ servings
צרפתית בפה - קרם ברולה טבעוני ומעלף

French Kiss - Vegan Creme Brulee

Most similar to the original recipe and much easier to make! Mix a vegan yolk sauce with a vegan vanilla sauce; pour into Brulee Ramekins and cool. For serving: Sprinkle sugar and caramelize with a burner.
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.
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Servings: 6
Ingredients Equipment Method Notes

Ingredients
 
 

4-6 מנות
Vegan Yolk Sauce
Vegan Vanilla Sauce
  • 500 ml Coconut milk 18% fat
  • ½ cup white sugar
  • 1 tablespoon tapioca starch
  • 1 teaspoon agar agar powder
  • 2 pods vanilla
  • ¼ teaspoon black salt optional gives a slight eggy flavor
Caramel Crust
  • 4-6 tablespoon white sugar

Equipment

Method
 

Vegan Yolk Sauce
  1. In a small saucepan, melt the butter over medium-low heat.
  2. Add nutritional yeast, cornstarch, xanthan gum, turmeric, paprika, and mix.
  3. 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
  1. Pour the coconut milk into a cauldron, add sugar, tapioca starch, and agar powder, add vanilla beans to soften them.
  2. Cook over medium heat until the sauce thickens slightly; remove from the heat.
  3. 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.
  4. 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
  1. Pour the yolk sauce into the vanilla sauce and mix well.
  2. Pour the mixture into 4-6 Brulee Ramekins.
  3. Refrigerate for at least two hours, preferably overnight.
For Serving
  1. Sprinkle a tablespoon of sugar in each ramekin and flatten it with the back of the tablespoon.
  2. Turn on the burner and caramelize until golden-brown.
  3. Wait for a moment to allow the caramel to harden - and serve!
    צרפתית בפה - קרם ברולה טבעוני ומעלף

Notes

  • 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

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