Vegan Steamed Creme Brulee
 
Prep time
Cook time
Total time
 
Hazel & Cacao:
Recipe type: Dessert
Serves: 6
Ingredients
  • 1 cup raw cashews (soaked in boiling water for 15 minutes and then drained)
  • ¼ cup arrowroot powder or corn flour
  • 2 cups soy milk
  • ½ cup water
  • Juice of 1 lemon
  • ½ cup coconut sugar
  • 4 TBSP agar powder
  • 1 tsp vanilla extract
  • pinch salt
  • 6 tsp coconut sugar (for the top)
Method
  1. Add all ingredients (except sugar for the top) into a high-speed blender and blend until smooth.
  2. Pour mixture into ramekin dishes, the recipe makes enough for 6 ramekins.
  3. Steam Method: Place ramekins into the top of a large 2-section steam pot, fill the bottom section with water and place the ramekins in the top section. Cover with a lid and steam for 20 minutes. Once steamed carefully remove from the pot and place in the fridge to set for up to 1 hour.
  4. Non-steam Method: place the blender mixture into a pot, and bring to a boil while whisking continuously. Once boiling keeps whisking for 3-4 minutes. Remove from heat, pour the mixture into ramekins and then place in the fridge to cool for about an hour to set.
  5. Once the mixture is completely cooled and set, sprinkle the top of each ramekin with 1 tsp of coconut sugar. Place ramekins in the oven under the grill for 5-7 minutes or until the sugar has melted. Alternately use a kitchen lighter to burn the sugar on top.
  6. Keeps well in the fridge for up to a week.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-steamed-creme-brulee/