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

Steps

1

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

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2

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

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3

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

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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.

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