CRÈME BRÛLÉE

Plant-based crème brûlée! Yes, yes, it is possible to make it this way! For this dessert, I use plant-based wholesome ingredients, along with a bit of something I never use in my kitchen! It's a special case in my kitchen and in these recipes - sugar is used, but only enough to achieve that hard, glass-like topping. It's definitely worth trying when you want to impress your loved ones. We made this dessert for Valentine's Day. We only managed to take a photo of it ourselves, but after that, it was all gone in no time!

Ingredients

• 400 g of silken tofu

• 1 can of coconut milk (chilled) (I only use the thick part (the coconut cream))

• 1 cup of date paste (1 cup of soaked dates blended with 0.5 cup of water)

• A pinch of salt

• Vanilla extract

• 3 tablespoons of cornstarch

• 3 tablespoons of water

Instructions

I place tofu, coconut cream and date paste into a high-powered blender and blend everything well.

I then transfer the creamy mixture into a pot and slowly heat it while gradually stirring in a mixture of cornstarch and water (which I have combined beforehand). I heat it until the mixture begins to thicken.

Once thickened, I pour the mixture into containers and refrigerate for at least 3-4 hours or preferably overnight.

Finally, I sprinkle brown sugar on top and use a special tool (a kitchen torch) to heat it until a glass-like caramelized crust forms.

BON APPETIT!