Crème Brûlée Without Milk and Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g cream (soy cream)
- 200 ml coconut milk, creamy
- 100 ml soy drink (vanilla flavor)
- 80 g suar, white or brown
- 5 egg yolks
- 1 vanilla pod (s), the pulp it or vanilla essence or vanilla sugar with real vanilla
- Sugar for caramelizing
- possibly lemon peel or orange peel, (organic), grated
- possibly desiccated coconut
Print Recipe
Pin Recipe Instructions
- Mix the soy cream, soy drink and coconut milk with the egg yolk, then add the remaining ingredients and stir until the sugar has completely dissolved. Refine to taste with a little grated lemon or orange peel (organic!). Let rest for at least 30 minutes.
- Pour through a fine sieve into refractory bowls - approx. 1.5 - 2 cm high. The sieve shouldn`t be too fine either because of the vanilla.
- Preheat the oven to 150 ° C. (Two-sided heat). Place the molds in a deep baking sheet and pour water up to the level of the mold filling. Let cook for 55 - 60 minutes.
- Then let it cool down a bit at room temperature and when it is no longer steaming, place in the refrigerator for at least 2 hours.
- Now add white or brown sugar (it is best to use a mortar beforehand) and caramelize with a suitable device (flambé or blowtorch from the hardware store) until crispy.
- As an additive, a little desiccated coconut can be added to the sugar to taste and caramelized. Caution burns easily!
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