Vegan Spiced White Pumpkin + Dark Chocolate Crème Brulee
There are many grandiose pleasures in life: the arrival of new ethically sourced animal bones/taxidermy, new (vintage) Victorian furniture, the smell of Autumn air, the crunch of leaves beneath my Goth pikes, the purring of my beautiful black cat/my familiar Wednesday, the laughter of my little gothlings, being held in the arms of my beloved Matthieu in front of the fireplace with candles lighting the manor, the smell of rain and fog, the chill up one's spine from the air - the list is endless. But I must say that one of those pleasures that etches it way to the top of the list is the sweet smell of burnt sugar via the use of a mini blowtorch when putting the finishing touches on one of my favorite treats: the crème brulee.
This delicacy has always been a favorite amongst desserts......well, for me it has.....(am I alone in this? No? Splendid. x) but can be bit of a quandary when trying to make a vegan version. There are various methods that I have come across (and many that I have found do not work via much trial and error) - but when you find that perfect method then it is a walk in the cemetery (or park).
This White Pumpkin Crème Brulee is rich, creamy, indulgent and kissed with hints of cinnamon, sweet vanilla bean and a layer of vegan dark chocolate. The caramelized sugar that is kissed by fire, once cooled become a beautiful stained-glass window ready to be destroyed by the gentle force of a spoon to reveal the treasure inside: fragrant pumpkin with dark chocolate nestled in between. This is a treat that will be hard to share with others, but try to be nice and share - key word: try. Enjoy, beloved. x
-So, my darlings.....Let The Kitchen Conjuring Commence-
For The Crème Brulee
3/4 cup white pumpkin puree (I made my own from scratch. If you can not find any, use regular pumpkin)
3/4 cup organic sugar + extra for topping/torching
3 tbsps. cornstarch
1 can full-fat organic coconut milk
1 1/2 tbsps. vanilla bean paste (or vanilla extract)
1/4 tsp. Himalayan sea salt
1/4 tsp. ground cinnamon
6 oz. vegan dark chocolate bar
- Pre-heat your oven to 325 degrees F.
- Place some oven-proof ramekins in an oven-proof pan that can hold the water.
- In a blender, add the pumpkin, coconut milk, sugar, salt, cornstarch, vanilla and cinnamon; blend until perfectly creamy.
- In a medium saucepan, add the mixture and heat on high until warm. Once warm, reduce the heat to medium and cook for 10 minutes; whisk continuously while it begins to thicken. Set aside and let cool for 10 minutes.
- Roughly chop the dark chocolate into small pieces; gently fold in to the cooled pumpkin mixture.
- Using a ladle, fill each ramekin with the pumpkin cinnamon mixture (filling about 3/4 of the way up); make sure to leave room at the top. Using a small spatula or back of a spoon, smooth the tops so that it is nice and flat.
- Place the ramekins in a large baking pan and space them about 2 inches apart. Fill the pan with boiling hot water, making sure that the water reaches about halfway up the side of the ramekins. Place in the oven an bake for 30 minutes.
- After 30 minutes, remove the baking dish from the oven and carefully remove the ramekins; let them cool.
- Once cool enough to pick up by hand, chill the ramekins in the refrigerator for 4-5 hours or overnight.
- Before serving, sprinkle some sugar on each one (making sure that it is evenly covered) and torch using a kitchen torch. It will harden within 1 minute. Add more sugar and repeat the torching step if desired. You are wanting a golden, rich caramel color. Serve immediately and enjoy, beloveds x (*Note: the crackle sugar will melt into the dessert if placed back in the fridge or out for too long).
*Makes 4 servings.