Vegan Maple Creme Brulee
Coconut milk and cornstarch, no eggs
Half the coconut milk on the stove with the maple syrup, the other half mixed with cornstarch and a pinch of turmeric. The two are combined and brought to a boil, stirring constantly.
Four hours in the fridge, then maple sugar and a blowtorch for the crust.
25 min
Prep time
Dessert
Category
Low
Difficulty
5 servings
Servings
What is needed
Yields 5 ramekins. Plus at least 4 hours of refrigeration.
540 ml coconut milk
80 g of Pure Dark Maple Syrup
2.5 oz cornstarch
1 pinch of turmeric
25 g of maple sugar
1 orange
1 pink grapefruit
1 sprig of mint
Six passages
On the fire
Pour half of the coconut milk into a saucepan, add the maple syrup, and stir well.
The batter
In a separate bowl, whisk the cornstarch into the remaining coconut milk along with the turmeric until you have a smooth, lump-free mixture.
Merge
When the milk is lukewarm, add the batter. Stir continuously with a hand whisk and bring to a boil.
Thickens
Continue stirring over low heat until the mixture thickens.
In the fridge
Divide into 5 ramekins, level the surface, and let it set first at room temperature and then in the fridge for at least 4 hours.
The crust
When serving, sprinkle with maple sugar and use a kitchen torch. If you don't have a kitchen torch, place under the broiler at maximum power for 5 minutes. Garnish with segmented oranges and grapefruits and a small mint leaf.
Two things to know
The batter goes into lukewarm milk, not hot. On boiling milk, the cornstarch seizes up and forms lumps that even a whisk can't remove.
Turmeric is for color. A pinch is enough: it provides the yellow hue that the egg yolk is missing here.
The ingredient
The variety used in this recipe. Dark, robust flavor: holds up to cooking and stands out in a dough.
Recipes for the whole family
Maple-glazed pork chops
Chops marinated in orange, soy, and maple syrup, then baked in the oven with the marinade on top, which becomes a sauce.
Maple syrup granola
Puffed cereals, seeds, and dried fruit bound with maple syrup and coconut oil: slow and low cooking.
Maple Syrup Mini Muffins
Mini muffins, vegan, butter- and egg-free, with almond drink and Dark maple syrup, in three varieties.
