Remember when I told you about those cute little creme brulee dishes I got? Well………
I finally managed to create a recipe to use them for and I’m pretty excited to share it because it’s so simple. Slight confession here, this is yet another first for me. I’ve always been a little intimidated to try it at home because it seemed too fancy and complicated for any of the humble little kitchens I’ve cooked in over the past few years.
Sure, the traditional method of stirring the custard slowly over the stove can be only too easy to mess up, but not with this recipe. I’m pretty sure I’ve broken some culinary laws with this one actually. You know what though? I’m just gonna go with it because I’m not apologizing for it. Are you curious what the secret to making these so quickly is?
It’s pretty simple really, all you need is a blender or food processor, which I’m sure you probably already have in your kitchen. Literally, all you do is throw the ingredients into it, pour the mixture into your dishes, and bake until done. Of course, then you can’t forget the brulee part, but that’s not too hard. I used a kitchen torch, but if you don’t have one you can use the broiler in your oven to get the tops pretty well “bruleed”. The only drawback to that method is that it takes a bit longer but it’s not that big of a difference.
If you’ve been following for any amount of time you’ll probably be able to guess one of my favorite things about this recipe. So I’ve been testing out some recipes involving meringue recently and I’ve had a ton of leftover egg yolks. Well, this was the perfect way to use them. I don’t know about you but I am always excited to find new ways to avoid wasting food.
This is also the best excuse to make a new dessert, right? You’re “being thrifty”. Well, I’m definitely using this excuse. Not that you really need one though, because as soon as you share this no one will care. De-lish!
The Easiest Creme Brulee Ever (Vegan+GF)
- 1/3 cup organic granulated sugar
- 2 tablespoons arrowroot starch can sub cornstarch
- 3 tablespoons cashew butter
- 1 13.5 ounce full-fat coconut milk
- 2 cups unsweetened plain or vanilla, plant-based milk
- 1 tablespoon pure vanilla extract
- pinch of sea salt
- 1/3 cup organic granulated sugar for topping
Lightly grease 6 (4-inch) creme brulee dishes (or 12 smaller ones)
To make the creme brûlée filling, over a low heat, heat the coconut milk and cashew butter in a saucepan and stir until melted. Separately, add the almond milk to a bowl and whisk in the starch, salt, and sugar.
Now add the milk/starch mixture to the warm coconut milk and continue to whisk over a low heat until the mixture has thickened, about 4 or 5 minutes. Stir in the vanilla until smooth.
Carefully pour the mixture into your ramekins and nudge to make sure they are level.
If you are using a torch for the topping then allow them to cool completely. If using the broiler element on your oven turn it on and preheat oven to 400 degrees F (200 C) and place the creme brulee dishes on a baking tray. Sprinkle the additional sugar over the tops and bake on broil for 4-5 minutes watching very carefully, until the sugar on the tops begins to bubble and caramelize. Remove them from oven and cool completely.
Once cool to the touch, cover the dishes and place them in the fridge to chill for about 2 hours or up to overnight.
If you chose the broil method they're ready to serve when chilled. If you're using a torch, remove them from fridge when ready to serve and sprinkle the additional sugar on the tops and individually caramelize the sugar on the top of each dish with torch. Serve and enjoy.