Vegancremebrulee Recipes

CREME BRULEE

Creme Brulee image

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

Ingredients

6 egg yolks
6 tablespoons white sugar, divided
½ teaspoon vanilla extract
2 ½ cups heavy cream
2 tablespoons brown sugar

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

Vegan Creme Brulee image

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

Ingredients

1 (12 ounce) package soft silken tofu
1/2 cup fruit sugar
1/3 cup soymilk
2 tablespoons vanilla
2 tablespoons arrowroot
1 pinch salt
3 tablespoons sugar (to sprinkle on the top of the brulee for browing)

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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