During these times I need something to cheer me up and since I had two friends over for dinner at my place I decided to do something special for dessert. After a short online search for vegan crème brûlée recipes I read a few and most of them sounded to complicated others were to simply to really imitate a classical crème. Hence, I took all the best of the recipes and just tried it, with a very tasty success! I did not know how good warm coco milk with vanilla tastes, perhaps it will be a alternative to my hot coco from time to time!
for 4 portions
30-40g / a quarter cup Cashews
50g / a quarter cup suger + a little extra
1 table spoon starch
1 can coconut milk or cream, please make sure it is more than 15% fat
1/2 vanille a pod, 1 teaspoon vanilla extract or grated vanilla
preparation 20 minutes
waiting: at least 2 hours
- The best case scenario, if you have time, put the cashews in warm water for some hours. That makes the next step a lot shorter 🙂
- Add the coconut milk, the cashew nuts and the sugar in a sauce pan, heat it up and let it simmer for a few minutes. When you had the cashews in water you can immediately incorporate the mass with a blender, if not let it simmer for 10-15 minutes to soften the cashews.
- After blending everything together add the starch and vanilla and boil it up. If you don't trust the starch you could also use agar agar or vegegel to let the pudding harden later on.
- As soon as the mass boiled, you can remove it from the heat and mix it up a little to make sure nothing sticks to the bottom and everything is mixed well. Then fill the mass in the tins.
- Let the mass in the tins cool down for some time before you transfer them to the fridge for at least 2 hours. If you transfer them and the mass does not look like it is harden at all, you can add at this point more starch/agar agar before you put them in the fridge.
- 2 hours later .... get the tins from the fridge, drizzle a little sugar on top and caramelize it. If you don't have a kitchen torch you can also put them in the oven on the upper most rack and use the grill function of the oven. Be careful with this since sugar bruns easily. The normal granulated sugar worked rather well, the finer the sugar the better it caramelizes. My light brown cane sugar did not work well.