Vegan Creme Brulee [No Refined Sugar!]
Creamy and silky smooth vegan creme brulee with a crisp sugar topping!
Ingredients
For the Custard Base
- 12 ounce tofu drained, use GMO-free soy if possible, extra firm, 340 grams
- ¼ cup coconut sugar unrefined
- ¼ cup maple syrup
- 2 teaspoons vanilla extract pure
- 1 tablespoon lemon juice
For Topping
- 3-6 teaspoons coconut sugar 1 teaspoon for each ramekin
For Garnish
- blackberry
- strawberry
- mint
- raspberry
Instructions
- Add all the ingredients for the custard base to your food processor and blend until completely combined and smooth, scraping down the sides as needed.
- Transfer the mixture to your ramekins. (I used three 6-ounce ramekins, or you may use six 3-4 ounce ramekins for additional servings.) Then refrigerate for at least one hour (or overnight.)
- Next, sprinkle one teaspoon of coconut sugar on top of each base. Then use a blow torch to burn the sugar until it's dark and crispy. Wait 2-3 minutes to let the sugar topping cool and then garnish as desired.
Notes
- Leftovers will keep refrigerated for 3-4 days, but tastes best when the sugar is freshly "burned".
- Propane gas torches are highly flammable and must be kept away from heat, open flame, and prolonged sunlight exposure. Use them only in well-ventilated areas and follow the torch manufacturer's instructions.
- Using unrefined coconut sugar for the topping means that your topping will be darker than traditional creme brulee which uses white sugar.
Nutrition Information
Nutrition Facts
Serving: 3 Servings
Amount Per Serving
Calories 200
% Daily Value*
| Calories | 200cal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Sodium | 108mg | 5% |
| Potassium | 244mg | 5% |
| Fiber | 0.1g | 0% |
| Sugar | 29g | 58% |
| Vitamin A | 0.3IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.