Creme Brûlée - like many french desserts - has a reputation as being silky, delicious, and terrifying to attempt. Like most home cooks, when it comes to anything that's even got a whiff of fancy ingredients or cooking techniques then we cast it aside in the 'too hard basket'. But is there really any merit to this?
Creme Brûlée is essentially a more glorious version of custard, set usually in small ramekins with a hardened caramelised sugar top (which is what gives it that satisfying crack when you break into it!).
While traditional Creme Brûlée recipes call for cream and eggs, we've gone down the dairy free route and opted for a vegan friendly Creme Brûlée. And that fear of ridiculous cooking techniques? A complete misconception since all you'll need for this recipe is two kitchen tools: A blender, and a brûlée torch. A winter, you've just gotten a whole lot sweeter.
Vegan Golden Crème Brûlée
VEGAN - DAIRY FREE - GLUTEN FREE
INGREDIENTS1/2 cup cashews, soaked overnight and drained
1/3 cup coconut cream
2 tbsp coconut oil, melted
1 tbsp honey or maple syrup
1 tbsp lemon juice
1 tbsp cashew butter
1.5 tsp Knowrish Well Golden State Super Latte powder
1/4 tsp vanilla extract
1/8 tsp salt
1 tbsp sugar of choice, to brulee
- Blend all ingredients except for the sugar in a high-speed blender until smooth.
- Pour into one regular or two small greased ramekins (or a latte glass!). Refrigerate for 2 hours, until set.
- When set, sprinkle the sugar evenly over the set creme. With a brulee torch, brulee by holding the flame close to the surface and moving in circular motions, until sugar is melted and caramelised. The sugar should harden within 1-2 minutes.
- Serve immediately!