Vegancremebrulee Recipes
CREME BRULEE
This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.
Provided by COOKALOT
Categories World Cuisine Recipes European French
Time 2h40m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
- Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
- Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
- Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
- Preheat oven to broil.
- In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
- Remove from heat and allow to cool. Refrigerate until custard is set again.
Nutrition Facts : Calories 561.4 calories, Carbohydrate 24 g, Cholesterol 416.7 mg, Fat 50.1 g, Protein 5.8 g, SaturatedFat 29.3 g, Sodium 55.3 mg, Sugar 20.4 g
VEGAN CREME BRULEE
I love creamy desserts, but as usual I'm looking for something without dairy in it. I was delighted to find this recipe. Here's the link from Vegan Visitor: http://veganvisitor.wordpress.com/2007/06/28/creme-brulee/
Provided by Chef Joey Z.
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325ºF (160ºC).
- Drain and slightly press the tofu while you prepare the remaining ingredients and tools.
- Prepare 6 ramekins and a shallow brownie baking pan, cutting a piece of parchment to evenly cover the pan.
- Boil a kettle full of water.
- In the bowl of a food processor, combine the tofu, sugar, vanilla, soy milk and salt.
- Once smooth, whisk in the arrowroot with the motor running.
- Pour prepared custard into the ramekins and distribute them into the baking pan.
- Carefully pour the boiling water from the kettle into the bottom of the pan so the water comes 2/3 of the way up the sides of the ramekins; taking care not to splash water into the custard.
- Cover the pan with the parchment paper and slowly transfer everything into the oven.
- Bake for about 45-50 minutes or until set. The centers may have a slight jiggle, but well set more as they cool.
- Remove the ramekins from the water and transfer to the refrigerator to cool completely, about an hour.
- To brûlée the custards, sprinkle enough sugar to evenly coat each top (about 1 tsp). Using a hand held blowtorch, pass the tip of the flame over the sugar until it begins to turn amber and caramelize.
- Once finished, the caramel should be thin, crisp and crackly.
- Bon Appetit!
Nutrition Facts : Calories 84.6, Fat 1.8, SaturatedFat 0.2, Sodium 36.6, Carbohydrate 11.5, Fiber 0.3, Sugar 7.7, Protein 3.3
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2020-02-10 Pour into a medium-sized saucepan over medium-low heat. Whisking frequently, cook the mixture until it’s thickened, about 10 to 15 …
From bakerita.com
5/5 (2)Total Time 25 minsEstimated Reading Time 6 mins
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- Pour into a medium-sized saucepan over medium-low heat. Whisking frequently, cook the mixture until it’s thickened, about 10 to 15 minutes. Do NOT let it come to a boil, and turn down the heat if necessary. You’ll know it’s ready when it’s thickened significantly and is a smooth, creamy texture, similar to pudding. You should see the trail of the whisk when you whisk the mixture.
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