Strawberry Creme Brulee
An easy berrylicious take on the classic French dessert!
Ingredients
Creme Filling.
- 175 grams silken tofu (3/4 cup)
- 240 grams vegan cream cheese (1 cup)
- 170 grams vegan butter, melted (~3/4 cup)
- 120 grams caster sugar (~1/2 cup)
- 2 tbsp ground freeze dried strawberries
- 1 drop vegan pink food coloring (optional)
Glass Topping.
- 6 tbsp caster sugar
Instructions
Make the Creme Filling.
- To make the creamy filling, blend the silken tofu, cream cheese, sugar, melted butter, ground freeze dried strawberries, and food coloring (if using) until smooth and creamy (about 1 minute). Pour the filling evenly into 6 3-inch ramekins. Cover the ramekins and place them in the refrigerator for at least 3 hours until the creme sets.
Make the Glass Topping.
- After your creme has set, add 1 tablespoon of caster sugar over the top of each ramekin. If you want to ensure that the sugar is evenly distributed, you can use a pastry brush, but I just used the back of my spoon and it worked fine. There should be enough sugar that it doesn't readily dissolve into the creme. This is what will make a nice, hard "crack" when the sugar melts and hardens. Ignite your blow torch and then bring it close to the sugar (about 1-inch away) and using a smooth, small, circular motion with your hand, move the flame over the sugar until it bubbles and turns into an amberish gold color.
Notes
- When torching the sugar, do not stay too long in one spot, as this will burn the sugar and turn it bitter.
- If your sugar doesn't get hard, it's likely because you didn't add enough sugar to the top of your creme and it dissolved into your creme. Wait for your sugar to cool and add more and retorch.
Nutrition
Calories: 478kcalCarbohydrates: 41gProtein: 4gFat: 35gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 276mgPotassium: 119mgFiber: 3gSugar: 37gVitamin C: 60mgCalcium: 36mgIron: 2mg
Tried this recipe?Let us know how it was!