This week will unfortunately be my last post. So today I decided to make a creme brulee made from my friend Raphaela’s recipe! Enjoy!
5oz Full-fat Coconut Milk
1/3 cup Water
5 tablespoons Sugar
1 1/2 tablespoon Egg Replacer Powder (I used Ener-G)
1 1/2 tablespoon Organic Cornstarch
1/2 Vanilla Bean Caviar (This is what you scrape from the inside of the Vanilla Bean)
1/2 teaspoon Nutritional Yeast
ExtraSugar (for Brulee-ing/Caramelizing on top)
Step 1 Preheat oven to 325ºF.
Step 2 Place all ingredients into a blender and puree for at least 30 seconds, making sure there are no powdery chunks in the liquid.
Step 3 Pour the mixture into a small sauce pan, over low heat (or medium-low if you have an electric stove like mine) and bring to a simmer.
Step 4 Whisk the mixture continually until it thickens, without becoming chunky. Test this by seeing if a thick layer will stick to a spoon or finger. It is crucial that it reaches a hot enough temperature or else it will not set properly.
Step 5 Get a casserole dish ready, along with either 4-2 oz. ramekins or 2-4 oz. ramekins. Place the ramekins in the casserole dish and fill it with water until it is half-way up the ramekins.
Step 6 Carefully pour the creme mixture into each ramekin, and transfer the dish to the oven, making sure not to splash the water.
Step 7 Bake for 25-35 minutes, depending on which dish size you chose. Bigger dish = longer baking time, obviously.
Step 8 When I baked mine, I saw them just a little bit; and before taking them out would bump the casserole dish to see how much they jiggled. There will be a little jiggle, almost like jello.
Step 9 Once the ramekins are cool enough to touch, place them on a cooling rack and into the fridge for 1-2 hours.
Step 10 When you want to serve them, sprinkle roughly 1-2 tsp. (depending on how wide your dish is) of sugar on top of the Creme Brulee. Using a culinary torch or broiler, melt the sugar until it reaches a light brown/orange color, or more if you like it burnt.
Step 11 If you’re having a hard time melting the sugar, I suggest putting it into a dry blender and making it finer, so that it melts more easily. Once it’s caramelized, serve immediately or up to 10 minutes later.