Strawberry Creme Brulee
An easy berrylicious take on the classic French dessert!
- Prep time
- 4 hr 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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))
- 6 tbsp caster sugar
Instructions
- 1
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.
- 2
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.