Ingredients for Vegan Creme Brulee
- 14 ounces (400g) silken tofu
- ½ cup (100g) granulated sugar
- ½ cup (120ml) soy milk
- 1 teaspoon vanilla extract
- 2 tablespoons arrowroot powder
- 1 pinch salt
- enough granulated sugar to form a thin layer on top
- Boiling water for water bath
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How to Make Vegan Creme Brulee
- Preheat oven to 325°F (160°C).
- Drain and gently press 14 ounces (400g) of silken tofu to remove excess water.
- Prepare 6 ramekins and a shallow baking pan (9x13 inch is ideal). Line the baking pan with parchment paper, ensuring it covers the bottom and extends up the sides slightly.
- Boil a kettle of water.
- In a food processor, combine the pressed tofu, ½ cup (100g) granulated sugar, 1 teaspoon vanilla extract, ½ cup (120ml) soy milk, and a pinch of salt. Process until completely smooth.
- With the food processor running, gradually whisk in 2 tablespoons arrowroot powder until fully incorporated.
- Pour the custard evenly into the prepared ramekins.
- Place the ramekins in the baking pan. Carefully pour boiling water into the pan, reaching about two-thirds of the way up the sides of the ramekins. Avoid splashing water into the custard.
- Cover the pan with the parchment paper.
- Bake for 45-50 minutes, or until the custard is set. The centers may still have a slight jiggle; they will firm up as they cool.
- Remove the ramekins from the water bath and let them cool completely at room temperature before refrigerating for at least 1 hour.
- Just before serving, sprinkle each Crème Brûlée with enough granulated sugar to form a thin layer on top.
- Using a kitchen torch, carefully caramelize the sugar until golden brown and hard.
- Serve immediately and enjoy the delightful crackle!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
30g
Fat
1g
Carbs
3g
