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Classic Crème Brûlée

No passport required for our delicious take on a French favourite. This luscious Crème Brûlée will transport you from your kitchen to Europe. Bon voyage!

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  • Cooking time10 min
  • Prep time5 min
  • Servings4
recipe image Classic Crème Brûlée

Ingredients

  • 2 tablespoons (30mL) potato starch
  • 1/4 cup (60mL) water
  • 2 cups (500mL) Becel® Plant-based Whipping Cream
  • 1/2 cup (125mL) sugar
  • 1/2 vanilla bean, split in half
  • 1 teaspoon (5mL) matcha powder, optional
  • 1/4 cup (60mL) Becel® Unsalted Plant-Based Bricks, cubed
  • 2 tablespoons (30mL) caster sugar or white granulated sugar

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Combine the potato starch and water in a small bowl and whisk well to make a slurry. Set aside.
  2. Bring the Becel® Plant-based Whipping Cream, sugar, and split vanilla bean to a simmer in a medium sauce pan. If adding matcha powder, remove about 1/4 cup (60mL) of the simmering liquid from the sauce pan. Add the matcha powder to the 1/4 cup (60mL) of liquid and whisk until smooth. Return the matcha mixture to the saucepan and proceed.
  3. Add the potato starch slurry to the pan, and bring to a boil. Then simmer, while stirring constantly, for 2-3 minutes. The mixture will thicken dramatically.
  4. Transfer the mixture to a blender and blend on high, gradually adding the Becel® Unsalted Plant-Based Bricks. Blend until the mixture is smooth. Pour the mixture into 1/2 cup (125mL) ramekins, and chill well.
  5. Sprinkle 2-3 teaspoons (10-15mL) of caster sugar evenly overtop each ramekin. Brûlée the sugar with a culinary torch, taking care to caramelize evenly - serve immediately.

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