. Skip to main content

Crème brulée, dairy-free

About crèmes brulées... they're the bomb, yes.  But my challenge has always been to find the non-dairy or lactose-free version.  When I've made the coconut cream version, so good yes, but there is an underlying coconut taste.  So I tried a soy cream and soymilk version this time, and yes, it also had an underlying soy taste, but the silkiness of the custard was pretty darn close to the classic version.

Here's the recipe : 

5 egg yolks
25 cl soy milk
25 cl soy cream
1/2 cup sugar
1 teaspoon agar agar
1 vanilla bean or 2 teaspoons vanilla extract

+ 50 g sugar to sprinkle on top once cooked

In a saucepan over medium heat, simmer milk and cream with the contents of a vanilla bean (or extract) and sugar.  Take a half a cup of this warmed mixture and dissolve agar agar in it, then return this mixture to the saucepan, whisking until well blended (2 minutes).  Remove from heat.

Warm oven to 120° C (250° F). Prepare a water bath by boiling water and filling a deep pan about 1/2 inch high with the water.  Fill oven-proof ramequins with the creme brulée batter - until about 1/2 from the top.  Place these ramequins in the water bath (making sure no water splashes into ramequins) and bake for about 40-50 minutes, or until they no longer jiggle.  Remove from oven and allow to cool, and refrigerate, even overnight.  

Just before serving, sprinkle about 1 tablespoon of sugar evenly in each ramequin to the edges, then broil or use a kitchen torch to caramelize the sugar.  Serve readily, the crispiness won't last (as the moisture of the crème brulée will melt the sugar).

Enjoy, everyone !

Gift ideas : 

*This site contains ads and affiliate links*
See my Disclosure and Privacy statement to learn more


Labels:

Comments

Post a Comment

Popular posts from this blog

Victoria Sponge cake revisited (gluten-free)

Here's a version of a Victoria sponge cake that kind of evolved on its own. This is a fairly straightforward layer cake. It involves 2 cake disks, buttercream and strawberry jam, decorated thereafter with some powdered sugar, or more cream and strawberries. I did, however, take liberties... Well, first of all, I didn't have any jam but I did have strawberries so made a quick jam by simmering about a dozen diced strawberries, a couple tablespoons of sugar and a star anise which I love adding lately to all jams (try it with fig jam, awesome combination).  But I digress... use some jam if you have some at home!  I also swirled one of the disks with raspberry reduction, mixed with a bit of the batter to add some color.  (Also, no need to do this except for a bit of fun or if you're always experimenting like me). Here's the rest of the recipe made with 2 eggs, a sign of the times : Batter: 1/2 cup softened butter or margarine 1 cup of sugar 2 eggs 1/2 cup of milk or juice...
Post a Comment
Read more

Checkerboard cake

This was actually another accidental cake!  I had been wanting to make one of these checkerboard cakes for a while, and one day, I realized I had all the ingredients ready to go in my freezer, so in essence it went pretty quickly.  I often make cake disks and use them for cakes I'm making, and freeze extra disks for later use. So I had 2 chocolate cake disks and 2 vanilla cake disks in the freezer.  All that was needed was the cream and that went pretty easily since I also had some chocolate mousse frosting I had made previously. This was my first attempt, and although it was far from perfect (leaning to one side, lol), it turned out much better and easier than I expected. For tips, I would say 1) have some good cake cutters (I used glass cups and it's not ideal) 2) spread the frosting fairly thinly in between the layers in order to see the checkboard pattern 3) if you freeze cake disks or frosting ahead of time, it is a time saver, in a delulu kind of way 4) the wow fact...
Post a Comment
Read more

Clafoutis with cherries

Clafoutis is one of my favorite French words because it can make me feel like I’m cursing or insulting someone, "You club-foot-id i o t. » Ok, only me ?! Never mind... It’s also the most delicious flan, so that’s double the fun, and the best part is it's quite easy to make. I often make different kinds depending on the fruits of the season and here you have pictures of an all cherry version, because our tree was so abundant with cherries just ready to harvest. Here's the recipe : 3 eggs 1/2 cup sugar (100 g) 3/4 cup flour (110 g) 1 cup milk (250 ml) 1 teaspoon vanilla or half teaspoon vanilla bean 1/2 teaspoon salt 3 tablespoons melted butter 1/2 pound of cherries (300 g) Preheat oven to 350° F / 180° C.  Butter a deep dish, pan or ramekin. In a bowl, beat the eggs and sugar until you get a smooth batter. Add milk, flour, vanilla, salt, melted butter. Place the cherries (remove stems, but no need to remove pits) in the pan or ramekin. Pour the batter over the cherries. Bak...
Post a Comment
Read more