3 hrs 15 mins
3 hrs 15 mins
Chef Joey Z.'s Note:
I haven't tried this one, but I am going to. I will use my Vita Mix for this recipe as it can handle heavy jobs such as this one.
My Private Note
Units: US | Metric
- 1 cup raw almonds (soaked in water for 24 hrs.)
- 1/2 cup silk soy coffee creamer (vanilla would be ok here)
- 1/4 fresh vanilla bean
- 1 teaspoon smart balance vegan margarine
- 1 teaspoon agave syrup
- 3 large raspberries
- 2 slices kiwi fruits (thin slices)
- 1 tablespoon organic unbleached cane sugar
- 1 tablespoon hazelnut-flavored liqueur or 1 tablespoon Amaretto
- 1Using a high powered blender, blend the almonds and water you soaked them in until thoroughly smooth. NOTE: Add a little water at a time, you don't want this to be runny.
- 2Add the soy cream and vanilla, butter and agave syrup. Blend until smooth and make sure the mixture is thick and creamy.
- 3Pour the mixture into small ramekins to about 1/8 of an inch from the top.
- 4Refrigerate for 3 hours.
- 5When cold, remove from the fridge and distribute the fruit evenly over the top of the creme brulee. Sprinkle with the sugar. Do this from high above the dessert. This will ensure that it will heat properly.
- 6Just before serving sprinkle the dessert with some of the liquor. Then from above the dessert turn on the blow torch and ignite the dessert.
- 7A low flame should result, serve the dish with the flame glowing.
- 8Bon Appetit.
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Nutritional Facts for Creme Brulee (Vegan)
Serving Size: 1 (43 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 218.9
- Calories from Fat 164
- Total Fat 18.2 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 116.9 mg
- Total Carbohydrate 9.9 g
- Dietary Fiber 4.1 g
- Sugars 4.9 g
- Protein 7.6 g
The following items or measurements are not included:
soy coffee creamer