Cruelty Free Creme Brulee
1 lb. silken tofu
4tablespoon vanilla soy milk
3/4 cup sugar plus 2tablespoon sugar (reserved)
1 teaspoon cinnamon
2tablespoon cornstarch
dash Kosher salt or sea salt
1. Preheat oven to 375F.
2. Press tofu until a little, not a lot, of water leaches out.
3. Put tofu and all other ingredients (except reserved vegan sugar) into a blender and blend until a smooth, creamy texture has been created. The texture should be that of a thin pudding.
4. Pour into custard cups or a pie tin and bake in a water bath until the tofu mixture browns a little and a knife inserted in the middle comes out clean.
5. Remove mixture from water bath spread reserved vegan sugar on top and place under a hot broiler until the vegan sugar melts and browns.
6. Allow vegan sugar topping to harden.
7. Serve immediately or cool in the fridge. Fresh berries are a nice addition.
SO HOW'D IT GO?
I was so excited to try this recipe, but unfortunately very dissapointed with the results. Firstly, I wish the recipe would have had an approximate time frame to follow. I waited 2+ hours and then had to go to bed, so I just took it out all goopy and ate it. It tasted okay, it did curdle, and was more like a ridiculously sweet pudding. Maybe I went wrong somewhere, but I am not going to be investing my time to try again :(
I agree with it supposed to creamy, but it is sooo good anyway. I think I need to invest in a blow torch, hmmmm
quite tasty...mine came out slightly watery..but i coud always fix it next time.
I LOVE this recipe... comes out perfect every time & tastes great with a few drops of orange blossom water added. I haven't had any trouble with curdling thankfully. Have uploaded photos just now, too. Topping was done with a torch (the most fun part)!
Thanks so much for sharing the recipe! xxoo