Crème brûlée was created in 1691! It was considered as a super high end dessert, only the wealthiest people could have it. Since small kitchen torches weren’t invented yet, they used a shovel to turn the sugar into caramel, that they would put in the fire.This good old french dessert is usually made out of eggs & cream, which makes it super heavy & hard to finish.We have a vegan version for you. Lighter, healthier & definitely tastier. You can choose any milk you like & try different blends. In this recipe, we’re using almond milk & millet milk that has a subtile honey flavor. You don’t even need an oven! All it takes is a pan on a stove & a torch.This recipe is vegan, low fat (hclf), vegetarian, egg free, dairy free Can be soy free if you use another plant based cream & milk.For 2 servings of this crème brûlée servings you'll need :• 100ml (3.4oz) of plant based milk • 200ml (6.8oz) of soy or rice cream • 50g (1.7oz) of raw sugar • 2 pinches of agar powder • 1 teaspoon of corn starch • Half a vanilla bean or vanilla powder▸ Put your stove on medium heat & put the milk in a sauce pan. ▸ Add the sugar & whisk. ▸ Add the teaspoon of corn starch & mix vigorously to avoid any lumps. ▸ Cut your vanilla bean in half without scrapping it and add it in. ▸ Add the soy or rice cream ▸ Leave it for 1 minute on medium heat and keep whisking. ▸ If you used half a vanilla bean, take the bean out using a fork & scrap the seeds out with a knife. ▸ Add the two pinches of agar powder. ▸ Let it cook for 2 more minutes, never stop whisking the mix. ▸ Bring to boil while whisking vigorously, and remove the pan from the heat. ▸ Remove the vanilla beans with the fork. ▸ Pour the cream into ramekins or low bowls and leave to cool for a few minutes before putting them into the fridge for at least one hour. ▸ Once jellified, sprinkle some sugar all over your cream. ▸ Set your torch on a strong flame, almost completely blue & turn the sugar to caramel. ▸ Serve and eat!Find our recipe on our website: http://delicaroom.com/creme-brulee/▸ It’s better to have less that too much agar powder, otherwise it can get over jellified. ▸ Make the caramel layer right before serving. If you put it back in the fridge, it'll get softer. ▸ While torching the sugar, try not to stay on a specific spot for too long, or the sugar will burn.Major allergies/intolerance informations : If you follow this recipe, it qualifies as gluten free, soy free (if you use other milks/creams), milk free, lactose free, peanut free, dairy free, wheat free, egg free, oil free.This recipe is vegan / plant based ▸ HCLF (high carb low fat), starch solution, raw till 4, 801010 plans. (Suitable for vegans & vegetarians)If you want to help us keep making these videos ▾ https://www.patreon.com/delicaroomTo follow us ▾ https://www.facebook.com/delicaroom https://twitter.com/delicaroom https://instagram.com/delicaroom▸ French version : https://youtu.be/s9AocLFcdb8
Crème brûlée was created in 1691! It was considered as a super high end dessert, only the wealthiest people could have it. Since small kitchen torches weren’t invented yet, they used a shovel to turn the sugar into caramel, that they would put in the fire. This good old french dessert is usually made out of eggs & cream, which makes it super heavy & hard to finish. We have a vegan version for you. Lighter, healthier & definitely tastier. You can choose any milk you like & try different blends. In this recipe, we’re using almond milk & millet milk that has a subtile honey flavor. You don’t even need an oven! All it takes is a pan on a stove & a torch. This recipe is vegan, low fat (hclf), vegetarian, egg free, dairy free Can be soy free if you use another plant based cream & milk. For 2 servings of this crème brûlée servings you'll need : • 100ml (3.4oz) of plant based milk • 200ml (6.8oz) of soy or rice cream • 50g (1.7oz) of raw sugar • 2 pinches of agar powder • 1 teaspoon of corn starch • Half a vanilla bean or vanilla powder ▸ Put your stove on medium heat & put the milk in a sauce pan. ▸ Add the sugar & whisk. ▸ Add the teaspoon of corn starch & mix vigorously to avoid any lumps. ▸ Cut your vanilla bean in half without scrapping it and add it in. ▸ Add the soy or rice cream ▸ Leave it for 1 minute on medium heat and keep whisking. ▸ If you used half a vanilla bean, take the bean out using a fork & scrap the seeds out with a knife. ▸ Add the two pinches of agar powder. ▸ Let it cook for 2 more minutes, never stop whisking the mix. ▸ Bring to boil while whisking vigorously, and remove the pan from the heat. ▸ Remove the vanilla beans with the fork. ▸ Pour the cream into ramekins or low bowls and leave to cool for a few minutes before putting them into the fridge for at least one hour. ▸ Once jellified, sprinkle some sugar all over your cream. ▸ Set your torch on a strong flame, almost completely blue & turn the sugar to caramel. ▸ Serve and eat! Find our recipe on our website: http://delicaroom.com/creme-brulee/ ▸ It’s better to have less that too much agar powder, otherwise it can get over jellified. ▸ Make the caramel layer right before serving. If you put it back in the fridge, it'll get softer. ▸ While torching the sugar, try not to stay on a specific spot for too long, or the sugar will burn. Major allergies/intolerance informations : If you follow this recipe, it qualifies as gluten free, soy free (if you use other milks/creams), milk free, lactose free, peanut free, dairy free, wheat free, egg free, oil free. This recipe is vegan / plant based ▸ HCLF (high carb low fat), starch solution, raw till 4, 801010 plans. (Suitable for vegans & vegetarians) If you want to help us keep making these videos ▾ https://www.patreon.com/delicaroom To follow us ▾ https://www.facebook.com/delicaroom https://twitter.com/delicaroom https://instagram.com/delicaroom ▸ French version : https://youtu.be/s9AocLFcdb8