Crème Brûlée

Servings: Serves: 4

Nutritional Information:

Per serving (180g)

Calories 281, Fat 8.6g, Saturates 1.9g, Sugars 36g, Salt 0.21g


Ingredients

Method

1

Blend the silken tofu with the vanilla extract in a high-speed blender until very smooth.

2

In a small saucepan, heat 7 tablespoons of the soya milk with the sugar, until the sugar has dissolved.

3

Add the silken tofu mix to the heated milk; whisk until well combined. Then add the cornflour and remaining soya milk, whisking vigorously over a medium heat, until it thickens and no lumps remain. If the sauce doesn’t start resembling thick custard at this point, you can add more cornflour to thicken it up.

4

Take off the heat and whisk in the butter and turmeric.

5

Divide evenly into four small ramekins and cool down at room temperature. You can now store these filled ramekins for 4 hours, or longer, in the fridge.

6

Just before serving, take the ramekins out of the fridge. Sprinkle an even layer of brown sugar on top of each and torch it with a blow torch, or leave under a hot grill until the sugar starts to melt and a bubbling golden-brown layer forms.

7

Rest for a few minutes until slightly cooled, before decorating with fresh fruit.

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