R199 French, vegan Crème Brûlée

French, vegan Crème Brûlée

To be honest, I've never made Crème Brûlée before. Now that I think about it, I also never tried so many Crème Brûlées before. But I was instantly fascinated by gratinating a dessert. So I ordered a creme brulee burner and discovered my passion for gratinating things. And guess what, everything worked out pretty well.

R199 French, vegan Crème Brûlée

Vegan Crème Brûlée

30 minutes (+ time to cool down)
4-5 servings


  • 400 g (14.1 oz) silken tofu
  • 200 ml (0.8 cup) soy milk
  • 100 g (3.5 oz) brown sugar
  • 1 vanilla bean
  • 2 tbsp nutritional yeast
  • 2-3 tbsp cornstarch
  • pinch of salt
  • pinch of turmeric
  • pinch of Kala Namak
  • 3-4 tbsp white sugar


  1. Halve the vanilla pods lengthways and scrape out the soft pulp. Mix silken tofu, plantbased milk and brown sugar in a blender until you get a smooth, soft texture.
  2. Tranfer into a middle-sized pot and add the rest of the ingredients now. Let bubble for at least ten minutes until it gets thicker.
  3. Fill the mass into flat, small cups and put them in the fridge for at least 5 hours.
  4. Finally take the cups out of the fridge and scatter white sugar over each cup. Briefly gratinate with a creme brulee burner (or a Bunsen burner) and serve immediately.
R199 French, vegan Crème Brûlée
R199 French, vegan Crème Brûlée
R199 French, vegan Crème Brûlée

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