Picture this: you receive a text from a good friend asking for a vegan crème brûlée recipe the Monday night before Valentine’s Day. Then you think to yourself, I’ve never had crème brûlée in my life, but I’m sure that I can find a good recipe for one! (okay, maybe that’s just me) Your friend then tells you that her partner is a Chef and needs your help to make them for her restaurant’s Valentine’s Day dinner service. Um.. Excuse me? Is this real life? Why, yes, yes it is.
As you can imagine, I may have started freaking out a little bit at this point. So, not only do I have to find or create a recipe that can be mass-produced and that has ingredients that can be ordered in bulk; I have to perfect it by Tuesday night so that supplies can be purchased Wednesday morning and so that I can make them at the restaurant on Wednesday night. Talk about a tight deadline! After checking out a few already vegan crème brûlée recipes, and then modifying one with eggs a couple of times, I had finally got it! It only took me 6 times. Phew. I’d also like to thank Paige, Lane, and Kelly for taking time to send me recipe suggestions!
The next night, I set out to Silverlake and the restaurant El Cid to complete my task. Their typical dinner service goes until 11pm, so we were working late into the night, prepping for the next day’s dinner and getting the crème brûlée ready. I didn’t get home until 4am, but it was so worth it! I had a great time working on the dessert project, plus I got to wear a Chef’s jacket. Does it get much better than that? I guess that depends on how much sleep you like to get.
What’s great about this recipe is that it is seriously easy to make. Blend, simmer, blend again (only if necessary), bake, cool, torch. The only problem that you might run into is not having a culinary torch. I got mine for a good price at Bed, Bath & Beyond, along with the cute ramekins; just make sure to buy the butane to fill it if you don’t have it at home already. Another alternative to the torch is to carefully hold the sugared crème brûlée up to a broiler for a minute, or until the sugar melts/caramelizes.
One Year Ago: Chocolate Coconut Soft Serve
Two Years Ago: Sauteed Kale with Red Quinoa
Now, my mother has asked me to make this for all of her Bunco friends. Oh dear..
And here is me, super tired, but definitely excited about having the crème brûlée done in time! Plus, my new glasses. Super nerdy!