• 160 ml soya milk

• 115 g granulated sugar

• 2 tbsp cornflour

• 2 tbsp dairy-free butter

• pinch of turmeric (optional, just for colour)

• brown sugar, for the brulee

Method

1.Blend the silken tofu with the vanilla extract in a high-speed blender until very smooth.

2. In a small saucepan, heat 7 tablespoons of the soya milk with the sugar, until the sugar has dissolved.

3. Add the silken tofu mix to the heated milk; whisk until well combined. Then add the cornflour and remaining soya milk, whisking vigorously over a medium heat, until it thickens and no lumps remain. If the sauce doesn’t start resembling thick custard at this point, you can add more cornflour to thicken it up.

4. Take off the heat and whisk in the butter and turmeric.

5. Divide evenly between four small ramekins and cool down at room temperature. You can now store these filled ramekins for 4 hours, or longer, in the fridge.

6. Just before serving, take the ramekins out of the fridge. Sprinkle an even layer of brown sugar on top of each and torch it with a blow torch, or leave under a hot grill until the sugar starts to melt and a bubbling golden-brown layer forms.

7. Rest for a few minutes until slightly cooled, before decorating with fresh fruit.

Source: Veganfoodandliving