Vegan (And Soy-Free!) Créme Brulee: Food Allergy Recipe Challenge # 14
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1 13.5 ounce can coconut milk
4 Tablespoons + 1 ½ teaspoons tapioca starch
¼ cup + 2 Tablespoons granulated sugar
1/8th teaspoon salt
1 ½ teaspoons pure vanilla extract (or seeds from 1 vanilla bean)
¼ cup + 2 Tablespoons vegan milk of choice
1/8th teaspoon yellow food coloring (try Seelect all natural food coloring) (optional)
3 Tablespoon light brown sugar
4 Tablespoons vanilla sugar (or ¼ cup granulated sugar mixed with ¼ teaspoon vanilla powder, or just plain old granulated sugar
Directions
- Combine ¼ cup of the coconut milk with the tapioca starch, granulated sugar, salt, vanilla extract, and vegan milk. Whisk well to combine. Add food coloring and whisk well. If you want it more yellow, add a drop more until desired color is achieved.
- Combine remaining coconut milk (be sure to scrape out entire contents of can with a rubber spatula) with light brown sugar in heavy pot over medium heat. Bring to a simmer, stirring often with a wooden spoon. Add coconut milk/ tapioca starch mixture to pot. Heat over medium heat, whisking continuously until it begins to simmer. Reduce heat to low and cook, whisking continuously about 4 minutes, or until thickened. You want it thick. It may seem a little goopy but it will smooth out to a creamy texture once it chills.
- Transfer to 4 small ramekins (or Crème Brulee dishes, if you have them, I didn’t!).
- Let cool in fridge at least 4 hours.
- When ready to serve, remove ramekins from fridge and place on a flat surface. Sprinkle tops evenly with about 2 teaspoons sugar each. FOLLOWING THE INSTRUCTIONS on your blow torch, caramelize the sugar, by working in small circles, melting sugar until golden. It will harden quickly. Serve. If you don’t have a blow torch, you can skip the caramelized topping and just serve it as custard.
