Creme Brulee
Servings Prep Time
4Serving 10-15Minutes
Cook Time Passive Time
20Minutes 3Hours
Servings Prep Time
4Serving 10-15Minutes
Cook Time Passive Time
20Minutes 3Hours
Ingredients
Instructions
  1. Preheat the oven to 350F.
  2. In a food processor fitted with a metal blade, combine tofu, non-dairy milk, vanilla extract, sugar and maple syrup. Process until smooth.
  3. In a small bowl, combine aquafaba with the cornstarch. Whisk to combine and then add the mixture to the food processor. Process until smooth and creamy.
  4. In a small saucepan, bring the water to a boil and remove from heat.
  5. Place 4 ramekins in baking pan. Carefully pour the custard into each ramekin, dividing equally. Open the oven and pull out the middle rack. Place the baking pan on the rack, then carefully pour the boiling water into the pan so that it surrounds the ramekins. The water should come up to about one inch from the top of the ramekins. Bake in the preheated oven until the custard is set in the center, for about 20 minutes.
  6. Remove the pan from oven. Carefully remove each ramekin from the water bath, then transfer to a baking sheet. (because there is a lot of hot water around the ramekins, you need to be extra careful, I found that using a flat wide metal spatula to lift each ramekin off worked for me). Place ramekins in the fridge to set for at least 3 hours or overnight.
  7. Topping: before serving, sprinkle each ramekin with about 1 tablespoon of organic granulated sugar. Tap and swirl ramekins to get an even layer of sugar across surface. With a torch at full blast 2-3 inches from surface, wave it over ramekins until sugar has melted and tops are caramel-colored.
  8. Let cool for 2-3 minutes to let the sugar harden. Serve immediately.