05/18/2023
Share + Save - A throwback Thursday to one of my favorite desserts by Will Edmon. ๐ Vegan Cream Brรปlรฉe! And itโs perfect for this time of the year! The first bite of this Vegan Coconut Creme Brรปlรฉe had me likeโฆ. DAYUMMM! ๐ Did I just make this? This is the best Iโve ever had! The sweetness, the creaminess, and the crunchy texture of the caramelize sugar is absolutely amazing.Would you eat this? I can eat it for breakfast with a glass of hot tea! And now you can too!Vegan Coconut Creme Brรปlรฉe 1 - 12oz Bottle of Vegan Egg Substitute (JustEgg) 1/2 cup organic sugar2 1/2 cups coconut whipping cream 1 tablespoon cornstarch 1 tablespoon Madagascar vanilla Extract 1/2 cup sweetened condensed coconut milk * Set your oven to 300 Fahrenheit. * In a large bowl, mix together your vegan egg substitute and sugar, you want to mix it well until the sugar dissolves and the mixture becomes a light yellow color. * Add coconut milk cream, vanilla extract, and mix for about 1 minute. * Pour your pudding into your ramekins leaving about 1/2 inch space below the rim. * Place the ramekins into a glass baking dish and pour hot water around the ramekins so that the water is 1/2 way up to the sides of the ramekins. * Bake for 1hr 10 minute and carefully watch the custard while in the oven. You want a light brown color on the top. Remove pan from the oven and leave ramekins in the water to cook for about 10-15 minutes. * Remove ramekins from the water and refrigerate to chill for at least 2hrs.* Before serving, remove the refrigerator and sprinkle 1 teaspoon of sugar to the top of the custard. * With a small hand torch, melt and caramelize the sugar until it melts to brown or blackens a little. If you donโt have a torch you can use your oven and set it to broil. Be sure to watch it, it will only take 2-3 minutes to caramelize the top.
