Vegan silken tofu crème brûlée

Ingredients

For 1 serving

• Silken tofu150 g
• Soy milk80 ml
• Cornstarch6 g
• Brown sugar8 g
• Vanilla extract2 ml
• Turmericto taste

Contains: soy,

Method

1. Blend the silken tofu with the soya drink, cornflour, vanilla extract and a pinch of turmeric for colour until smooth.
2. Pour into a small pan and cook over medium heat, whisking constantly, for about 4 minutes, until the cream thickens and coats the spoon.
3. Pour it into a shallow ramekin, level it, cover with cling film touching the surface and, once warm rather than hot, chill for 2 hours, until set.
4. When ready to serve, blot any moisture from the surface with kitchen paper and sprinkle the brown sugar over in a thin, even layer.
5. Caramelise it with a blowtorch, keeping it moving, for about a minute, until the sugar has melted and turned amber; alternatively, put it under the oven grill on full (about 250 °C) for 2–3 minutes, watching it closely. Let the crust harden for a minute before serving.