Vegetable maple crème brûlée

Vegan | Gluten-free | Dairy-free

Crème brulée is a rich, creamy gourmet dessert. The smooth, silky crème texture is a dream come true for vegans, who normally have to do without it because of the animal ingredients, but not this time! This crème brulée recipe is perfect for everyone, including vegans.

This maple crème brûlée is pleasantly velvety and can be made with very few ingredients. The generous touch of maple reminds us of the long-awaited arrival of spring, and gives this vegetarian crème brûlée a taste of home.

To prepare: 10 minutes

Cooking time : 30 minutes

Servings : 4 small ramekins

Maple Crème brûlée ingredients

500 g silken tofu
½ cup of coconut cream
½ cup of maple syrup
2 teaspoons tapioca (manioc) starchor white rice flour
1 teaspoonvanilla essence
Pinch of nutmeg
Topping: 4 teaspoons of maple sugar flakes

Instructions the Vegan maple crème brûlée

Place the rack in the middle of the oven and preheat to 350 degrees Fahrenheit.
Grease 4 small ramekins with maple syrup.coconut oil. Set aside.
Press the silken tofu into a nut-milk bag to drain off most of the liquid. (If you don't have a nut-milk bag, use a clean nylon stocking).
Place the pressed tofu and other ingredients in the food processor bowl. Grind the mixture to a very smooth, homogeneous texture.
Divide the crème brûlée between the 4 ramekins.
Place the ramekins in a large 9 x 12-inch cake tin. Add one liter of water to the cake tin, or until half the ramekins are below the water level.
Bake for 30 minutes, or until the edges of the crèmes brulés are golden brown.
Refrigerate until ready to serve.
Just before serving: sprinkle each crème brulée with a teaspoon of maple sugar flakes. Toast the maple sugar with a blowtorch. (If you don't have a blowtorch, toast the crème brulée in the oven at 550 degrees Fahrenheit for 3 minutes).
Serve and enjoy!