Thai tea Brulee - vegan - no torch. This creme brulee is an easy way to bring Thai flavours into a beloved classic. The flavour of Thai tea works wonders with the creaminess of the custard, and the slight bitterness of the tea actually balances the richness and sweetness, making it very hard to stop eating! Crème brûlée is an easy-but-elegant dessert to make at home, and it's a great one to make in advance!

If you would like to try my recipe it's down below. Grab the torch, it's time to learn how to whip up some creme brûlée for your family and friends. Fine Cooking has a simple recipe to follow for those looking to learn how to make a classic creme brûlée. You can Have Thai tea Brulee - vegan - no torch using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Thai tea Brulee - vegan - no torch

It's 1 tbsp of thai tea leaves.
It's 200 ml of rice milk/plant based milk.
It's 200 gr of silken tofu (drain excess water).
Lets Go Prepare 80 gr of soft icing sugar mixture.
Lets Go Prepare of vanilla essence (optional).
It's 50 gr of sugar.
What You needis 2 tbsp of water.
What You needis of dragonfruit and mint as garnish.

Delight your guests at the next dinner party with one of these! It was almost two years ago when I first learned about Green Tea Crème Brûlée on my friend Sissi's site. A wide variety of butane creme brulee torch options are available to you, such as certification. Use white or brown sugar for the top.

Thai tea Brulee - vegan - no torch instructions

Bring rice milk, soft icing sugar mixture, tea leaves to boil for 5 minutes..
Drain and separate tea leaves from milk, blend together with tofu until smooth, pour into ramekins and add hot water to baking tray.
Bake for 30 minutes at 150-160c and let it set overnight or 3 hours minimum into fridge.
Add sugar and water to pan, let it boil gently, when its turn brown, take off from heat then pour onto the top.
Scoop out dragonfruit balls, garnish and serve.

If you do not have a kitchen torch, a regular propane torch can be used or simply place the custard under the broiler for a few minutes. Gone are the days when cooking torches were only for star chefs on our favorite cooking shows. From torching meringue to roasting peppers, finishing off a creme brulee or caramelizing fruit, a high-quality kitchen butane torch is a must for any gourmet home chef. It's ice cream week here at HonestlyYUM, and I think I may have found my calling. I traded in my bar tools (sob) for a good old fashioned soda fountain Crème Brulee Custard Green Tea Chiffon Cake.