• Angelica Larsson

Brûlée | Vegan-gluten free | Halloween

Uppdaterat: 9 mars 2021

Happy Friday my lovelies and welcome to two weeks of Halloween! Today we are making our third dish and it's dessert! We couldn't go a full week without something for our sweet tooth. I wanted to make a dessert with the Halloween flavours implemented and I have been craving something creamy so here we are with a Halloween flavoured brûlée! Welcome to part 3.



Serves 4-6 people.


What you need brûlée:


200g silken tofu

1 1/2 dl (0.6 cups) coconut cream

1/2 dl (0.2 cups) vegan milk

1 1/2 dl (0.6 cups) sugar

2 tbsp nutritional yeast

1 tbsp tapioca

1 tbsp pumpkin spice

1 tsp vanilla

A pinch of salt


What you need for pumpkin spice:


5 tbsp ground cinnamon

1 tbsp ground ginger

3 tsp ground nutmeg

2 tsp ground cloves

2 tsp all spice


( This is more than enough than you need, I save it for other recipes. )


Spun sugar decoration:


2 1/2 dl (1 cup) sugar


Begin with straining your tofu, just pour out the excess water from the container. I will use a food processor to blend this into a smooth mixture you can of course whisk by hand. Into the food processor add the silken tofu, coconut cream, vegan milk, sugar, nutritional yeast, cornstarch, vanilla, pumpkin spice and a pinch of salt. Blend it until it looks smooth.


Once it is smooth pour it into a pot and heat it up over medium low heat while whisking

so it doesn't burn or become lumpy. It will thicken and will take about 5-8 minutes. When it's thick take it off the heat and divide into ramekins and allow them to cool. Then cover with plastic film and place in the fridge for 5-6 hours or over night.


When you are going to serve it coat the top with an even layer of sugar and torch it until golden brown, you can also sprinkle some pumpkin spice on top.


If you want additional decoration I recommend spun sugar and to start of we need to

place out baking paper.


Then melt the sugar in a pan and keep stirring until it melts into a golden caramel colour. Allow it to cool a little and then begin making your decorations using the baking paper to "draw" the sugar on.


I cracked the sugar in pieces and decorated the brûlée with them.

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