Description
This vegan Persimmon Crème Brûlée with Sugared Cranberries is a stunning and flavorful holiday dessert that combines creamy, vanilla-infused plant-based custard with vibrant persimmon and tangy sugared cranberries. Made using vegan vanilla almond creamer and thickened on the stovetop, it offers a beautiful twist on the classic French dessert, perfect for gluten-free, soy-free, and dairy-free diets.
Ingredients
For the Crème Brûlée
- 1 cup vegan vanilla creamer (such as Silk’s Vanilla Almond Creamer)
- 1/2 cup sugar
- 1/2 cup peeled and chopped Fuyu persimmon
- 1/2 cup water
- 3 tablespoons tapioca flour/starch
- 2 tablespoons cornstarch
- 1 teaspoon nutritional yeast
- 1/8 teaspoon Indian black salt (Kala Namak)
- Dash of ground turmeric
- Roughly 6 teaspoons fine sugar (for caramelizing)
For the Garnish
- 1/2 cup fresh cranberries
- 2 teaspoons water
- 1 tablespoon sugar
- 1/2 cup thinly sliced Fuyu persimmon, cut into half slices
- 4 pieces fresh rosemary or mint (optional garnish)
Instructions
- Puree Ingredients: Place the vegan vanilla creamer, sugar, peeled and chopped Fuyu persimmon, water, tapioca flour, cornstarch, nutritional yeast, black salt, and turmeric into a blender. Puree for at least 30 seconds until completely smooth without any powdery chunks.
- Cook the Custard: Pour the blended mixture into a small saucepan over medium-low heat. Bring it to a gentle simmer, whisking continually to prevent lumps. Continue whisking until the mixture thickens into a smooth, gravy-like consistency that coats the back of a spoon and shows no graininess, indicating the starches are fully cooked.
- Chill the Crème: Divide the thickened custard evenly among four 4-ounce ramekins or eight 2-ounce ramekins. Refrigerate for at least 40 minutes to let the custard fully set and become firm. Keep refrigerated until ready to serve.
- Prepare the Sugared Cranberries: While chilling, place the fresh cranberries in a small pan with 2 teaspoons of water over medium-high heat. Once they begin sizzling, sprinkle 1 tablespoon of sugar over them and toss to coat evenly. Remove from heat and transfer the coated cranberries to a plate to cool for 15 minutes.
- Caramelize the Sugar: Just before serving, evenly sprinkle 1 to 2 teaspoons of fine sugar over the top of each chilled custard ramekin. Using a culinary torch or broiler, melt and caramelize the sugar until it reaches a light brown or orange color. For easier melting, you can pulse the sugar in a dry blender to make it finer.
- Garnish and Serve: Top each brûléed custard with the thin half slices of Fuyu persimmon, followed by the sugared cranberries. Add fresh rosemary or mint sprigs if desired. Serve immediately to enjoy the crisp caramelized sugar topping before it softens.
Notes
- The Indian black salt (Kala Namak) adds a subtle savory depth and slight eggy flavor which enhances the custard taste; it can be omitted if unavailable.
- Make sure to whisk constantly during cooking to avoid lumps and ensure a smooth custard.
- Cool the sugared cranberries completely before garnishing to maintain their glossy appearance and prevent melting the brûlée topping.
- If you don’t have a culinary torch, the broiler method works well but watch closely to avoid burning the sugar.
- This dessert is best served immediately after caramelizing the sugar to enjoy the crisp top layer.
- You can prepare the custard and sugared cranberries a day ahead; just caramelize and garnish before serving.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Gluten Free
