Fastest Vegan Creme Brulee (only 15 min.)

Classic desserts are always the best that's why they are classic I guess :)

And most of them contain dairy and eggs which makes them unreachable for vegans, but we are always finding the way, creating perfectly matching alternatives.


And today, I'm sharing with you the fastest vegan Creme Brulee alternative which is super tasty and ridiculously easy to make. It will take you only 15 minutes, and even no oven is needed, which is even better for some of us.



But first, let's take a look at this classic dish :)


Crème brûlée (or Crème brulée) is a dessert. It is made of custard. It is topped with a thin, brittle crust of caramelized sugar. It may be served cold, warm, or at room temperature. The custard is baked and then sprinkled with sugar Casa that is caramelized under a broiler or with a kitchen blowtorch. The custard is flavored with vanilla. Other flavorings include chocolate, orange liqueur, fruit, or other. The caramelized sugar crust can be covered with a liqueur and set on fire.

The exact origin of crème brûlée is uncertain. France, England, and Spain all claim to be the country where crème brûlée had its origin. The first printed recipe for a dessert called crème brûlée is from the 1691 edition of the French cookbook Le Cuisinier Royal et Bourgeois by Francois Massialot, a cook at the Palace of Versailles. That version was a sweet custard of egg yolks and milk with a burnt sugar crust. It is similar to the modern versions. In the second edition of the book, the dessert is called crème anglaise.


At Trinity College, Cambridge, England, the dessert was known as 'burnt cream'. The college crest was burnt into sugar on top of a custard using a hot iron. It may predate Massialot's cookbook with one authority claiming it was first served at Trinity in 1630.


Catalans claim their dessert known as crema catalana is the original. It is a rich custard often flavored with cinnamon and lemon or orange zest topped with caramelized sugar. The Catalan version was first recorded in the 18th century. It is also called Crema de Sant Josep, after Saint Joseph, the husband of the Virgin Mary. In Spain and in many other parts of Europe, Saint Joseph’s Day is celebrated on 19 March. Crema Catalana is a traditional dessert served on this day. *source



Find the recipe below!


Prep: 1 min

Cook time: 10-15 min

Level: easy

Servings: 6 portions

Calories per serving: 200 kcal

Find the recipe & nutrition facts below :



For the creme brulee:

  • 1 can full-fat coconut milk (or 400 ml. thick soy cream)

  • 1/4 cup soy cream

  • 1/4 cup liquid sweetener (maple, agave, honey)

  • 1/4 cup tapioca starch or cornstarch (30 gr.)

  • 1/2 tsp agar agar powder

  • 1/4 tsp vanilla bean paste (or vanilla extract)

For the caramelized crust:

  • 4-5 tsp of white or brown sugar



Method:

Step 1: Whisk all the ingredients for the Brulee in the pan until it's well combined.

Step 2: Put over medium-low heat and cook for around 10-15 minutes, whisking frequently, until the mixture thickness into a pudding-like texture. (DO NOT LET IT BOIL)

Step 3: Then fill the creme into the prepared ramekins, let them cool completely. (then put them in the fridge before serving)

Step 4: Before serving, sprinkle around 1 tsp of sugar evenly on each creme brulee. Use a blow torch to caramelize the top, or put them under the broiler in your oven for around 5 minutes.

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