This recipe uses our shelf-stable creme brulee as the basis of the recipe.
Source: This is a vegetarian recipe that does not use eggs or cream but instead uses tofu and agar flakes to give a good representative texture. The recipe was created by chef Richard Kirley from New York.
Registered Dietitian, Donna Weihofen has created this low fat version of a classic creme brulee. The recipe is from her cookbook, Mom's Updated Recipe Box Cookbook and if they would like a copy it is $12.95 and available from the author - Donna Weihofen.