A must-have among desserts, crème brûlée is a true classic. Here's a vegan version made with UBEYA, deliciously creamy, smooth, and comforting. Everything we love in a decadent dessert.
Ingredients
250g of vanilla soy dessert cream
200 ml of vanilla soy milk
50g of light brown cane sugar
15g of cornstarch
2 g of agar-agar
300g of silken tofu
4 teaspoons of UBEYA powder
Preparation
In a small saucepan, pour the dessert cream, soy milk, sugar, cornflour previously dissolved in 20 ml of cold water and the agar-agar. Mix.
Heat over medium-low heat and bring to a gentle boil, whisking constantly until thickened.
Pour the hot mixture into a blender, add the silken tofu and UBEYA powder, then blend until smooth and homogeneous.
Divide into shallow ramekins and place in the refrigerator for several hours until completely set.
Just before serving, sprinkle the top with a thin layer of sugar and then caramelize using a blowtorch.
Break the sugar shell with a spoon and enjoy.
Recipe note
This recipe makes a little over 4 ramekins. You can halve it depending on your needs.
The cream can be kept for a few days in the refrigerator, covered with cling film.