This is a vegetarian cashew creme brulee 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.
This recipe uses our shelf-stable creme brulee as the basis of the recipe.
Raspberry Creme Brulee uses heavy cream, raspberries, 8 egg yolks, sugar and vanilla. Recipe is from the Williams Sonoma Catalog. Serves 6.
This coconut creme brulee is flavored with coconut syrup and coconut milk.