Ingredients for Silken Lemon Creme Brulee
- Firm Silken Tofu
- Soy Cream Cheese
- White Sugar
- Lemon, Zest Of
- Lemon, Juice Of
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How to Make Silken Lemon Creme Brulee
- Preheat oven to 325°F (160°C).
- In a medium saucepan, whisk together the soy milk, sugar, cornstarch, and salt until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer. This should take about 5-7 minutes.
- Remove from heat and stir in the lemon zest and lemon juice. Whisk in the agar-agar powder until fully dissolved.
- Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
- Divide the mixture evenly among six (6-ounce) ramekins or oven-safe dishes.
- Place the ramekins in a larger baking dish. Add enough hot water to come halfway up the sides of the ramekins (this creates a water bath for even cooking).
- Bake in the preheated oven for 20-25 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove from the oven and let cool completely at room temperature. Then, refrigerate for at least 4 hours, or preferably overnight, to allow the crème brûlée to set fully.
- Just before serving, sprinkle a thin layer of granulated sugar over the top of each crème brûlée.
- Using a kitchen torch, carefully caramelize the sugar until it forms a crisp, golden brown crust. (Alternatively, you can broil the ramekins for 1-2 minutes, watching carefully to prevent burning).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
123g
Fat
1g
Carbs
10g
