Vegan Créme Brûlée
Author: Philip Ertl
Recipe type: Desset
An amazing recipe from Philip Ertl of Exceedingly Vegan, who believes food is about sharing and enjoyment. "I wanted to cater for all palates while showing the amazing variety of luscious vegan dishes and how easy it is to cook them." - Philip Ertl.
- Vegan vanilla creme ingredients:
- 250ml plant-based milk (soy, almond,...)
- 50g caster sugar
- 25g corn starch
- 2 tsp vanilla essence
- Caramelised top ingredients:
- 1 tsp caster sugar per ramekin
- To make the vanilla custard mix add all ingredients to a blender and blend well. Make sure the plant-based milk is cold and not warm, otherwise the creme might become lumpy.
- Pour into a cold pan and heat up (don't pour into a hot pan). Stir well so it doesn't burn an heat up on medium high to medium heat until it thickens (like in the video above). This will take roughly 5 minutes depending on your hob.
- Spoon the mixture into ramekins and even out so that you get a flat surface. Let cool down and set in the fridge for at least 1 hour. You can also put them into the freezer if you don't want to wait as long (I am always impatient).
- Take out of the freezer and add 1 tsp of caster sugar on top of the creme (it should be fully set by now).
- Get a blow torch and caramelise the top. You can also use a candle or grill lighter but it will take much longer (if you go for that option then use less sugar on top). Alternatively you can broil your crème brûlée. I tried it twice and the results were ok in terms of taste, not in terms of looks. Make sure you use a heat proof dish and heat your broiler to very hot temperature. Put the sugar coated ramekins on top of a rack just underneath and leave there for 3-5 minutes or so. Always check to make sure it doesn't burn. The ramekins should be very cold first though, otherwise the custard will start to cook and create bubbles.
- You can always buy a cheap blow torch on Amazon though, which I would recommend, you can use it for a lot of other dishes.
- Let cool down so the caramel topping firms up. You want people to experience the cracking of the caramelised sugar of your vegan crème brûlée. Serve and enjoy!