Tofu Crème Brûlée

Desserts

Easy Level:

Servings:

3-4 pax

We couldn’t believe that this Crème Brûlée was 100% vegan! Using @fortunefoodmfgsg’s Silken Tofu, coconut cream, oat milk and vegan butter, this plant-based dessert is perfect for any crowd.

We added pandan extract for a festive green but you can swap that back to the classic vanilla extract (add more to your liking). It’s such an easy recipe to prepare beforehand and honestly, our favourite to impress guests with. Top the creamy pandan tofu custard with a thin layer of sugar and torch it before serving, definitely an @instagram moment! 

Ingredients

Adjust Servings
US / Metric
0.00
pack
pack
Fortune Silken Tofu
0.00
pack
pack
Fortune Silken Tofu
0.00
g
g
Caster sugar
0.00
g
g
Caster sugar
0.00
ml
ml
Coconut cream
0.00
ml
ml
Coconut cream
0.00
ml
ml
Oat milk
0.00
ml
ml
Oat milk
0.00
tbsp
tbsp
Cornstarch
0.00
tbsp
tbsp
Cornstarch
0.00
tsp
tsp
Pandan extract
0.00
tsp
tsp
Pandan extract
Pinch of salt
Pinch of salt
0.00
g
g
Vegan butter
0.00
g
g
Vegan butter
Sugar for caramel
Sugar for caramel

Steps

1

In a blender, add all the ingredients except sugar for caramel. Blend until smooth.
In a blender, add all the ingredients except sugar for caramel. Blend until smooth.
Mark as completed

2

Transfer to a saucepan, and heat over medium-low heat, constantly whisking. Until the mixture becomes thick and creamy.
Transfer to a saucepan, and heat over medium-low heat, constantly whisking. Until the mixture becomes thick and creamy.
Mark as completed

3

Transfer the mixture to ramekins and leave it to cool. Refrigerate for at least 6 hours, better overnight.
Transfer the mixture to ramekins and leave it to cool. Refrigerate for at least 6 hours, better overnight.
Mark as completed

4

To serve, remove individual ramekins and dust a thin layer of sugar over the top. Use a blowtorch and torch the sugar until a nice caramel layer appears. Garnish with a small pandan leaf.
To serve, remove individual ramekins and dust a thin layer of sugar over the top. Use a blowtorch and torch the sugar until a nice caramel layer appears. Garnish with a small pandan leaf.
Mark as completed

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