Creme Brulee By Michel Nilles


Heavenly sweet vanilla cream under crunchy caramel crust – who could resist this dessert classic? Compared to the original, the Vegan Creme Brulee is light and well tolerated. Tonka bean gives the sweet a very special aroma, so irresistibly delicious that you want to eat the dessert first.

Servs: 4
Prep Time: 00:20 – Cooking Time: 00:10 – Total Time: 02:30


1 Bio vanilla bean
3 tablespoons raw cane sugar
225 g oat or soy cream
225 g organic silk tofu
1 tbsp coconut fat
1 Bio lemon grate off some of the peel
2 drops tonka bean organic flavor
2 tablespoons coconut flour
1 tbsp lupine flour
2 tbsp raw cane sugar
Mint leaves or orange slices for garnish


Slit the vanilla pod lengthwise and scrape the pith out with a knife edge. Put the raw cane sugar in a small bowl and mix with the vanilla pulp.

Put the cream in a bowl. Add the silk tofu, the vanilla pulp with sugar, the coconut oil and some grated lemon zest. Also add the tonka bean flavor.

Mix the mass well with a hand mixer. While stirring, add the coconut flour and the lupine flour so that there are no lumps.

Then whip up the mixture for 1-2 minutes and place in a saucepan. Boil with stirring and simmer over low heat with stirring for 1-2 minutes.

Fill the cream in small, fire-proof bowls. Allow to cool slightly and then put in the refrigerator for 1-2 hours.

Before serving, sprinkle the cream in the bowl with raw cane sugar and caramelise with the hand gas bunsen burner.

Garnish with mint leaves or orange slices.

Bon appetit


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