Dark and Stormy Crème Brûlée - Vegan
Combining recipes from Yvette van Boven and Sasha Gill this recipe brings together the delicious flavors of the classic Dark & Stormy cocktail with a luscious vegan crème brûlée.
Equipment
- Small saucepan
- Strainer or sieve
- Bowl, jar or bottle
- Oven
- Blender
- Ramekins x 8-9
- Oven dish(es) that will hold the ramekins as well as a fair amount of water
- A kettle for boiling water
- Kitchen foil to cover the ramekins
- Fridge
- Blow torch, oven with grill or broiler
Ingredients
For the dark and stormy syrup
- 1 can ginger beer about 12 oz - 330 ml, I like Old Jamaica
- 1" - 2.5 cm ginger grated
- 5 T - 90 ml rum separated into 3/ 2 T - 50/ 40 ml, I prefer spiced
For the dark and stormy crème brûlée
- 1.3 oz - 600 g silken tofu
- 3/4 c - 200 ml non-dairy milk I use vanilla flavored soy milk for added oomph
- 1 1/2 t - 9 g vanilla extract
- 3.5 T - 20 g vanilla custard powder check the ingredients to ensure this is vegan
- 1 c - 125 g sugar
- 1/2 c - 125 ml dark and stormy syrup see above
- zest of 1 lime the green, not the white, the latter is unpleasantly bitter
- pinch salt
To finish
- 1/2 c - 60 g cane sugar plain sugar is far less delicious in this instance
Instructions
Make the dark and stormy syrup
- Place the contents of 1 can of ginger beer in a small saucepan with 1" - 2.5 cm of grated ginger and 3 T - 50 ml of rum and bring to a boil.
- Boil the ginger beer, ginger and rum mixture for 10-20 minutes until it is reduced to at least half it's original amount.
- Strain the mixture through a strainer or sieve into a bowl, jar or bottle, before adding an additional 2 T - 40 ml of rum and leaving to cool.
To make the crème brûlée
- Preheat an oven to 260 °F - 125 °C.
- Blend together 1.3 oz - 600 g of silken tofu with 3/4 c - 200 ml milk, 1 1/2 t - 9 g vanilla extract, 3 1/2 T - 20 g custard powder, 1 c - 125 g sugar, 1/2 c - 125 ml dark and stormy syrup, the zest of 1 lime and a pinch of salt. Taste to check if you'd like to use more syrup, vanille, lime or salt.
- Divide the mixture across 8-9 ramekins. Place the ramekins in oven trays and pop the kettle on to boil some water.
- Carefully pour the boiling water into the oven trays around the ramekins so the water reaches roughly halfway to the top of the ramekins.
- Carefully place the trays into the hot oven and bake for 1 hour and 15 minutes.
- Remove the trays from the oven and remove the ramekins from their water bath. Leave to cool to room temperature, about half an hour, before covering them with foil and placing them in a fridge to set overnight (8 hours).
To finish
- Before serving, take the ramekins from the fridge and top with an even layer of cane sugar before using a blow torch, broiler or hot oven grill to melt the sugar on top. Stay close in the latter two instances as the sugar will burn quickly.
Notes
- Obviously because this recipe contains rum this recipe is not suitable to serve to children.
- You could also make these without the dark and stormy syrup and lime zest for plain vegan crème brûlées but I do recommend to taste the mixture before pouring it out to check if it needs more vanilla. It can remain a bit on the soy side of things if you don't.
- These crème brûlées keep covered for about 3 days in the fridge. Just be sure to hold off on adding the burnt sugar topping until right before serving.
- Leftover dark and stormy syrup can be kept in a closed container in the fridge for up to 3 months, use it to make more crème brûlées or to flavor a freshly baked cake for example.
- If this is available to you, please consider using fair trade sugar for this recipe.