Crème Brûlée is classic french dessert, but in this updated version the cream is mixed with vegan soft almond nougat and it's completely dairy-free. It is as good (if not better) than the original; the nougat adds a super delicious, nutty flavor and a velvety texture. Lemon adds a bit of tang, cinnamon adds warmth, and it just melts in your mouth.

Soft Nougat Crème Brûlée [Vegan, Gluten-Free]

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Serves

4-8

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Ingredients

For the Crème Brûlée

  • 2 cups unsweetened soy milk
  • 1/4 cup light brown sugar
  • 7 ounces vegan soft almond nougat
  • Peel of 1 lemon
  • 2 cinnamon sticks
  • 1/3 cup cornstarch
  • 1/4 cup soy milk, at room temperature

For the Topping:

  • Light brown sugar, to make the sugar crust
  • Crumbled soft almond nougat
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Preparation

  1. In a medium saucepan over low-medium heat, stir together the first 2 cups of soy milk, sugar, lemon peel, and cinnamon. Bring to a boil, remove from the heat and discard the lemon peel and cinnamon sticks.
  2. Chop and crumble the soft almond nougat and add it to the lemon-infused milk. Cook over low heat and stir constantly with a wooden spatula until the nougat is completely melted and incorporated. You might need to break down some stubborn chunks of nougat with the wooden spoon to get a smooth texture. Set aside.
  3. In a small mixing bowl, stir together the cornstarch and the rest of the soy milk (1/4 cup), mix well using a fork or a small wire whisk. Pour the cornstarch mixture into the saucepan with the nougat milk and cook, over low heat, stirring constantly to prevent any curdling or lumps. Keep whisking with a silicone hand whisk until the mixture starts to thicken to a pudding-like consistency. It will take up to 5 minutes approximately.
  4. Once the cream is thick remove from the heat immediately and let it cool completely at room temperature, covering the surface of the cream with plastic wrap as this will prevent a skin from forming on the top.
  5. Distribute the cream evenly between the ramekins, cover with plastic wrap and chill in the refrigerator for at least 4 hours or preferably overnight.
  6. When ready to serve, unwrap each ramequin and sprinkle each one with 1 teaspoon of sugar approximately, spread the sugar evenly and, using a small kitchen torch, melt the sugar to form a crispy top layer. Be careful not to burn the sugar, otherwise the caramel will has a slightly bitter flavor.
  7. Decorate with crumbled soft almond nougat (optional), allow the crème brûlée to sit for at least 5 minutes and serve.

Notes

this recipe yields four to eight servings approximately, it will depend on the size of your ramekins.

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