Saturday, 21 November 2009

fun with blowtorches

.... because who could resist buying a little blowtorch?

You see, I was in the hardware store, looking for a replacement knife for reasons that are neither interesting nor any of your business, dammit. Hardware stores are my favorite, because they tend to have both power tools and kitchen stuff, often in the same room. If there is a consumer-whore heaven, this would be it. In this particular hardware store were lovely little blowtorches. Lovely. They called my name, and I couldn't resist thier siren call. "Wield us!" they said. Who could say no? Not me. After all, I'm only human. Anyway, freshly armed with a new blowtorch, I had to make creme brulee, like, right away. And for some reason, I wanted it to be green.

I've had vegan creme brulees based on both cashews and coconut milk, but find both of them a bit much. They just sit there in my stomach, being heavy. I don't like it. I like the tofu ones, even if it is super-fashionable right now to cook all desserts with ungodly amounts of cashews. Oh, and have I mentioned I also don't make cupcakes?

Anyhow, these are yummerific, subtle and just the right amount of sweet and rich without tipping over that edge of making you regret it an hour later. Plus, they're green! Yay! And more importantly than the taste or colour: you get to use a blowtorch.

green tea and almond creme brulee

1 package soft silken tofu
1/2 cup almond milk
1 tsp almond essence
1/4 vanilla bean
3/4 cup sugar
1 tbs matcha
pinch salt
2 tbs cornstarch

mix together and blend! blend! blend!

Pour into 4-6 oven-safe containers, and place them in a pan of water. The water should come halfway up the containers. Bake, uncovered at 200C for 45 mins. Cool completely. Sprinkle with sugar and then melt it with a blowtorch! Wooohoooo! Alternately, place under a broiler until the sugar caramelizes (this is not even nearly as much fun as using a blowtorch, but will produce perfectly good creme brulees, if you're into that sort of thing). I think I need to practice a bit to get the top of these perfect, but I'm totally willing to put in as many tries as needed.

I made them in glasses, because I was excited about the colour, but I actually think they'd be prettier in ramekins. I'm sure you can make your own decisions on this front.

1 comment:

Niki said...

Great! I have been looking to make a tofu caramel creme since having a divine one at a veg restaurant. Yum!