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.
Ingredients
4-6 מנות
Vegan Yolk Sauce
- ⅓ cup vegan butter
- ⅓ cup un-sweetened plant based milk
- ⅓ cup water
- ½ tsp nutritional yeast flakes
- ½ tsp cornstarch
- ¼ tsp Xanthan Gum
- ⅛ tsp ground turmeric
- ⅛ tsp paprika
Vegan Vanilla Sauce
- 500 ml Coconut milk 18% fat
- ½ cup white sugar
- 1 Tbsp tapioca starch
- 1 tsp agar agar powder
- 2 pods vanilla
- ¼ tsp black salt optional gives a slight eggy flavor
Caramel Crust
- 4-6 Tbsp white sugar
Instructions
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.
For Serving
- 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!
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
Tried this recipe?Let us know how it was!