Silken Tofu Brule

Serving Size 5

Prep Time 15 mins

Cook Time 15 + 8hr rest mins

Difficulty Easy

Ingredients

  • 1 cup unsweetened plant-based milk 
  • 5 opened green cardamom pods 
  • 1 package Nasoya Silken Tofu 
  • 1 ½ tbsp nutritional yeast 
  • 1 ½ tbsp cornstarch 
  • ½ cup organic cane sugar 
  • Pinch of sea salt 
  • 2 tbsp coconut oil 
  • 1 tbsp vanilla bean paste 
  • Pinch of ground turmeric 
  • 5 tbsp superfine (caster) sugar 

Preparation

  1. To a medium saucepan, add the plant-based milk and cardamom pods. Bring to a boil on high. Once boiling, reduce heat to low and simmer for 5 minutes to infuse. Strain the milk into a bowl, discarding the pods and seeds. Return the infused milk to the saucepan.
  2. In a food processor or blender, combine the silken tofu, nutritional yeast, cornstarch, sugar, and salt. Blend until silky smooth.
  3. Transfer the tofu mixture to the saucepan with the warm milk, along with the coconut oil. Heat the saucepan on medium-high, whisking regularly until the mixture starts bubbling (about 7 minutes). Once the bubbles start, whisk constantly and cook until the mixture has thickened and there’s no cornstarch taste.
  4. Stir in the vanilla bean paste and turmeric. Divide the mixture between ramekins and let cool for 30 minutes. Once cooled, cover with plastic wrap and set in the fridge for 8 hours or overnight.
  5. To caramelize the sugar: Spoon 1 tbsp superfine sugar on top of the set crème brules. Move the ramekin in circles to evenly distribute the sugar. Using a blowtorch, caramelize the sugar until browned and hard. Repeat for all ramekins.

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