This classic French dessert of crème brûlée is so easy to make as well as being somewhat healthier than its non-vegan equivalent. The silken tofu makes it deliciously creamy without the use of heavy, fatty cream.

Who says that vegans have to miss out when it comes to dessert? Definitely not us. And this delicious vegan crème brulée proves the point perfectly.

What is vegan crème brulée made of? Traditionally, crème brulée is a baked custard dessert that features a solid sugary crust on top. The caramelised sugar layer is either formed under the grill or by using a blowtorch, hence the rough translation of the dessert as ‘burnt cream’.

The vegan version has all the same elements, but the cream and milk components are replaced by non-dairy milk and, in the case of this recipe, silken tofu. Cornflour is also used instead of egg yolks to thicken the custard.

What is silken tofu? Silken tofu is often sometimes referred to as soft or silken tofu as it has a softer, creamier consistency than regular tofu and it hasn’t been pressed, so it contains more water. It contains all the same ingredients as regular tofu, but the way it’s made gives it slightly different characteristics, including it being more crumbly.

When blended, it creates the perfect alternative to many dairy products, including cream. It has the added advantage of being lower in fat and calories than dairy, so creates a slightly healthier dessert without feeling like you’re missing out on anything.

Top cooking tips

For an extra creamy crème brulee, use coconut milk instead of soya milkTo get that signature crunchy topping on your vegan crème brulée, try to use a blow torch to brûlée the sugar as the creme may crack if your grill isn’t hot enough.

• Total Time: 20 minutes plus chilling

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Calories: 281

Ingredients (Servings: 4)

• 300 g pack of silken tofu

• 2 tsp vanilla extract

• 160 ml soya milk

• 115 g granulated sugar

• 2 tbsp cornflour

• 2 tbsp dairy-free butter

• pinch of turmeric (optional, just for colour)

• brown sugar, for the brulee

Method

1.Blend the silken tofu with the vanilla extract in a high-speed blender until very smooth.

2. In a small saucepan, heat 7 tablespoons of the soya milk with the sugar, until the sugar has dissolved.

3. Add the silken tofu mix to the heated milk; whisk until well combined. Then add the cornflour and remaining soya milk, whisking vigorously over a medium heat, until it thickens and no lumps remain. If the sauce doesn’t start resembling thick custard at this point, you can add more cornflour to thicken it up.

4. Take off the heat and whisk in the butter and turmeric.

5. Divide evenly between four small ramekins and cool down at room temperature. You can now store these filled ramekins for 4 hours, or longer, in the fridge.

6. Just before serving, take the ramekins out of the fridge. Sprinkle an even layer of brown sugar on top of each and torch it with a blow torch, or leave under a hot grill until the sugar starts to melt and a bubbling golden-brown layer forms.

7. Rest for a few minutes until slightly cooled, before decorating with fresh fruit.

Source: Veganfoodandliving