This easy vegan crème brûlée is our contribution to your day of love! Get down and dirty with a torch and make this for your sweetie on Valentine's Day. I also completely approve eating both to yourself.
** makes 2 large or 4 small servings
1 C silken tofu
2/3 C granulated sugar (plus extra for brûlée)
1/2 C thick cream from a can of coconut milk
1/4 C non-dairy milk
2 tbsp nutritional yeast
1 tbsp cornstarch
1 vanilla bean
1/8 tsp sea salt
tiny pinch of turmeric (optional)
Strain the excess water from the tofu. I used a nut milk bag to squeeze most of it out. You could also use panty hose - just cut the leg off! - or a tofu press. In a blender add tofu, sugar, coconut cream, non-dairy milk, nutritional yeast, cornstarch, sea salt, turmeric, and scrap the inside of the vanilla bean, adding the paste to the blender.
Blend until very smooth and then pour into a sauce pan. Heat it over medium low heat, whisking constantly to prevent lumps, until it's thickened and gelatinous - approximately 6 to 8 mintues.
Then divide evenly into ramekins and allow to cool at room temperature. Once they're somewhat cooled, still warm, but not piping hot, cover in plastic wrap and refrigerate at least 6 hours until firm or overnight.
Only brûlée the top right before serving!
Sprinkle an even layer of granulated sugar on top of a serving and torch it until deep golden brown and a caramel coating forms. You want to hold the torch enough away from the surface so the end of the flame is burning the sugar rather then the base of the flame. Move it around to prevent overly burnt spots. Let rest for a few minutes and then serve immediately.