Crème brûlée (vegan). Breaking all the rules, this vegan crème brûlée is completely free of dairy and eggs. Yet the recipe, as created by Pure Ella for So Delicious Dairy Free, results in a creamy custard-like dessert with a crusty, sugary topping. Ella uses a mix of coconut milk beverage, full fat coconut milk, and cashew butter for the creamy texture, but adds starch and agar flakes to help the custard set.
A perfect dessert for a special occasion and it is low in fat as well.
The original is full of fat and my vegan version is much lighter, yet full of flavour.
This Vegan Crème Brûlée recipe is everything you want in a creamy, decadent dessert.
Vous pouvez cuisiner Crème brûlée (vegan) en utilisant 5 ingrédients et 3 pas. Voici comment vous cuisinez cela.
ingrédients et Crème brûlée (vegan)
- 100 ml lait de soja vanillé.
- 200 ml crème de soja.
- 30 g sucre canne.
- 0.5 g d'agar-agar.
- 10 g maïzena.
If you're a beginning vegan baker, you will be SO SURPRISED at how easy it is to make a crème brûlée without eggs! After checking out a few already vegan crème brûlée recipes, and then modifying one with eggs a couple of times, I had finally got it! This Matcha Creme Brûlée is so unique! The addition of matcha adds a unique, rich flavor to the classic dish while the coconut whip on top provides a soft airy texture.
Crème brûlée (vegan) instructions
- Faire chauffer doucement le lait avec le sucre pour bien le dissoudre. Ajouter la maïzena et mélanger afin de ne pas avoir de grumeaux. Ajouter le reste des ingrédients et faire chauffer à petite ébullition 1 mn pour activer l'agar-agar..
- Verser la crème dans des ramequins et mettre au frais quelques heures..
- Au moment de servir les crèmes, saupoudrer de sucre et le faire caraméliser avec un chalumeau de cuisine, ou faire griller au four rapidement. Il faut que le sucre caramélise et durcisse pour faire une couche cassante sur la crème..
Creamy Vegan creme brulee with a surprise ingredient for the perfect custard. Vegan Recipe Great recipe, when following the modifications suggested by chefpone in the earlier reviews. To stop the custard cooking again when you caramelise the sugar under the grill/broiler, pack the tray around the dishes of creme brulee with ice. To make the creme brûlée filling, over a low heat, heat the coconut milk in a saucepan with the vanilla pod (seeds extracted). Separately, add the almond milk to a bowl and whisk in the corn starch & sugar.