Wishing you and all your loved ones a very Happy New Year ! Hope this new year ushers in love, happiness, health and friendship for all !!
Last month's Baking Eggless challenge was to make an eggless Creme Brulee. This recipe was suggested by Vimala Lakshmi from Cooking Club. A Creme Brulee is a dessert consisting of a rich custard base topped with a layer of caramel and is normally served at room temperature.
There were quite a few recipes online, some that required baking, some that didnt. I finally settled on this recipe from VeganYackAttack. The ingredient list was simple and un-intimidating :-)
Ingredients:
¾ C full fat coconut milk or evaporated milk
⅓ C water
5 T sugar
1½ T egg replacer powder (I used the Ener-G brand)
1½ T corn starch
½ tsp nutritional yeast
a pinch of salt
2 tsp vanilla extract
extra sugar for the topping
Method:
1. Blend all the ingredients together until smooth.
2. Heat the mixture over low to medium heat, stirring gently, until it is slightly thickened.
3. Pour the mixture equally between ramekins or a pie plate.
4. Preheat the oven to 350° F.
5. Place the ramekins or the pie plate in a larger cake pan or a large casserole dish.
6. Pour hot water into the larger dish carefully so as not to get any water into the ramekins with the milk mixture.
7. Place the whole assembly carefully into the oven. The other way would be to pour the water after the pan was in the oven.
8. Bake for about 20 -22 minutes until the sides are set.
9. Place the ramekins on a wire rack and cook completely. Place in the refrigerator until you are ready to serve.
10. When you are ready to serve, sprinkle a layer of sugar on top of the cooled custard. Broil carefully for a few minutes until the sugar gets caramelized.
11. I tried the hot spoon method, where a spoon is heated over the flame and then placed over the sugar to caramelize it. It is a slow and tedious process and liable to leave you with not only burnt sugar but with burnt fingers as well ! If you have a butane torch like the ones that professionals use, then that would be perfect for caramelizing the sugar evenly.
12. I have never tasted Creme Brulee before so I dont have anything to compare against. I feel that the custard could have been slightly richer and I should probably have used evaporated milk. I also didnt quite like the way the caramel layer turned out with the hot spoon method. Making the caramel separately and then pouring it onto the custard would probably have been a tastier way to go !
Notes:
1. The kids loved it nonetheless !
2. The nutritional yeast was probably used to give it the slight eggy feel. The original recipe mentions that using a pinch of kala namak, the kind that you can get at an Indian grocery store will work as well !
3. If I make it again, I will try with a richer custard and a different flavor base, probably orange peel !
Last month's Baking Eggless challenge was to make an eggless Creme Brulee. This recipe was suggested by Vimala Lakshmi from Cooking Club. A Creme Brulee is a dessert consisting of a rich custard base topped with a layer of caramel and is normally served at room temperature.
There were quite a few recipes online, some that required baking, some that didnt. I finally settled on this recipe from VeganYackAttack. The ingredient list was simple and un-intimidating :-)
Ingredients:
¾ C full fat coconut milk or evaporated milk
⅓ C water
5 T sugar
1½ T egg replacer powder (I used the Ener-G brand)
1½ T corn starch
½ tsp nutritional yeast
a pinch of salt
2 tsp vanilla extract
extra sugar for the topping
Method:
1. Blend all the ingredients together until smooth.
2. Heat the mixture over low to medium heat, stirring gently, until it is slightly thickened.
3. Pour the mixture equally between ramekins or a pie plate.
4. Preheat the oven to 350° F.
5. Place the ramekins or the pie plate in a larger cake pan or a large casserole dish.
6. Pour hot water into the larger dish carefully so as not to get any water into the ramekins with the milk mixture.
7. Place the whole assembly carefully into the oven. The other way would be to pour the water after the pan was in the oven.
8. Bake for about 20 -22 minutes until the sides are set.
9. Place the ramekins on a wire rack and cook completely. Place in the refrigerator until you are ready to serve.
10. When you are ready to serve, sprinkle a layer of sugar on top of the cooled custard. Broil carefully for a few minutes until the sugar gets caramelized.
11. I tried the hot spoon method, where a spoon is heated over the flame and then placed over the sugar to caramelize it. It is a slow and tedious process and liable to leave you with not only burnt sugar but with burnt fingers as well ! If you have a butane torch like the ones that professionals use, then that would be perfect for caramelizing the sugar evenly.
12. I have never tasted Creme Brulee before so I dont have anything to compare against. I feel that the custard could have been slightly richer and I should probably have used evaporated milk. I also didnt quite like the way the caramel layer turned out with the hot spoon method. Making the caramel separately and then pouring it onto the custard would probably have been a tastier way to go !
Notes:
1. The kids loved it nonetheless !
2. The nutritional yeast was probably used to give it the slight eggy feel. The original recipe mentions that using a pinch of kala namak, the kind that you can get at an Indian grocery store will work as well !
3. If I make it again, I will try with a richer custard and a different flavor base, probably orange peel !
Yum!
ReplyDeleteThanks, Springbird !
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