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Hey, welcome back! I am Steph and you are just in time because we are about to make a vegan creme brulee
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Anyway, don't show that to my French teacher, please. The great thing about this recipe is that this is one of the few times where the vegan
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version is actually easier than the regular version. Usually the vegan version is so much
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more complicated than the original but not this one. This one you just throw everything in a pot
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It's simple. It's so simple that I have to stop myself from making it all the time and putting
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myself into a sugar coma. Yeah. But this is for a video so you know it's acceptable and you guys
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are going to help me eat it, right? So before we get started, we're going to need a few things
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We're going to need four four ounce ramekins or creme brulee dishes. We're going to need a small
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kitchen torch and some butane to fuel the kitchen torch. All of these things, they might not be
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super easy to find so I will put links in the description below where you can purchase these
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things and I will also put a link as usual to the recipe which is on my website in the description
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below. So let's get started. We're going to start over on the stove with a medium sauce pan. Before
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I turn on the heat, I'm going to add all the ingredients. We're going to start with one can
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This is a 13.5 ounce can of full fat coconut milk, a quarter cup of sugar, two tablespoons of corn
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starch, four teaspoons of nutritional yeast, a tablespoon of vanilla, an eighth of a teaspoon of
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salt, and an eighth of a teaspoon of turmeric. If you don't have turmeric, it's not essential. It
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doesn't really do much to the flavor. It's really just there for color so you can skip it if you
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don't have it. So I'm going to whisk everything up. Try to get it as smooth as you can before you
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turn on the heat, especially you want to make sure that there are no clumps of cornstarch in there
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I'm using a milk frother here to make it a little easier, but you can also use an immersion blender
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or a whisk, whatever you have. Now you want to turn the heat to medium high and bring it to a slow boil
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Keep stirring the whole time. Once it reaches that slow boil, you want to turn the temperature down
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and let it simmer for a couple minutes until it's thickened. Next we're going to pour the custard
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into the ramekins. We want to do it kind of quickly before the custard thickens up
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So now I'm just going to let these cool at room temperature for about 30 minutes
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Then I'm going to cover them, put them in the refrigerator, and they can chill there for a
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minimum of two hours, but you can leave them for several hours or until you're ready to serve them
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Whenever you're ready to serve your creme brulee, you can take it out of the refrigerator as long as
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it's been a couple hours. So take it out of the refrigerator, let it stand at room temperature
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for about five minutes. Then you're going to put a thin layer of sugar on top of each one and make
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sure it's spread around evenly. It'll depend on the size of your ramekin how much sugar you're
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going to use because if you have a creme brulee dish, it's actually wider than it is tall. So
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you're going to need more sugar if you have a regular creme brulee dish, but should be anywhere
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from half a tablespoon to a tablespoon per dish. Now I'm going to use my kitchen torch to melt the
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sugar. You don't want to get too close to the sugar with the flame or you're going to end up
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with burnt sugar. So you basically just want the very tip of the flame to be touching the sugar and
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you want to move the flame around and don't keep it in one spot. You basically want the sugar to
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just melt and turn golden brown in color. So to melt the whole top, it'll probably take about
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two to three minutes. So have patience, take your time, so you get caramelized sugar and not burnt sugar
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So after you've melted the sugar, you can just let it stand for a minute or two for the sugar
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to harden and then that's it. It's ready to serve. All right, well that's it for this one. Thank you
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for watching. If you want more vegan recipes, hit subscribe and I'll see you next time
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I know I said you could have some, but I lied
