VEGAN VANILLA BEAN CRÈME BRULEE
Recipe Type: Dessert
Prep time: 30 minutes, plus refrigeration time
Cook time: 10 mins
Total time: 40 minutes
Makes: 4-6 Brulee’s depending on serving size of dishes.
3 cups of Mylk (Coconut or Soy)
½ cup corn starch
1 cup sugar, plus 1/3 to make brulee
3 tablespoons of vanilla extract
One vanilla bean, seeds scaped out
Pinch of turmeric, for colour.
In a small – medium saucepan, mix mylk and cornstarch with a whisk and set aside for five minutes. Then add sugar, vanilla extract and seed, and turmeric and cook over medium-high heat just until boiling.Reduce the heat to medium and whisk continuously.
Continue to cook until the mixture becomes thick in texture, this should take about 5 minutes.
Pour the mixture into your ramekins or serving dishes, and smooth the tops. Let them cool for 10 minutes; then chill in the refrigerator for 3 hours or overnight.
When read evenly sprinkle 1.5 -2 teaspoons of white sugar onto each ramekin, and then give it a little shake so that the sugar spreads evenly. I’ve tried to do this with sugar sugar and other types, and for whatever reason, white is better.
Get ready to torch J Holding your torch about 3-4 inches away from the sugar, move it make and forth until it bubbles evenly. You want it to be golden, and not ‘burn’ the sugar, unless you love the burnt sugar taste (which I do), and then burn it.
Hold your torch about 3 inches away from the sugar move your torch back and forth to melt the sugar until it bubbles and turns slightly golden. Be sure to move your torch constantly or else you will end up with burnt sugar.
Once you have melted all the sugar on your dish let the crème brûlèe sit for 3 to 5 minutes and serve immediately. Wow your friends and family with this wonderful twist on a classic french dessert!
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Love and light,