Recipe by Chef Joey Z.
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/
Top Review by kitsch kitchen
I was so looking forward to making this recipe; after tracking down all the ingredients, it was, unfortunately, a huge disappointment for. I think the main reason is that I used arrowroot for the first time and there may be an error in the recipe: instead of using 2 TABLESPOONS, I think it should be 2 teaspoons. The batch is inedible. So sorry for a mediocre review.
- 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)
Directions See How It's Made
- 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!