Plant-based Oat Milk Crème Brûlée

Take home made oat milk further by turning into a luscious and creamy crème brûlée that is dairy-free and egg-free. The unique blend of gellan gums with locust bean gum gives this crème brûlée it’s silky texture combined with the ability to hold up during the caramelizing step.

Ingredients

Oat Milk (cream):
100g (⅔ cup) Oats
1000g (1 quart) Water
10g (2 tsp) Amylase
Crème Brûlée:
600g (20oz) Oat Milk (cream)
0.7g (½ tsp) Gellan Gum F
0.7g (½ tsp) Gellan Gum LT100
4g (1 ½ tsp) Locust Bean Gum
60g (¼ cup) Sugar
10g (1 tsp) Vanilla Extract
2 Drops Yellow Food Coloring (optional)

Equipment

Small Sauce Pot
100 Micron Superbag
Torch
Creme Brûlée Ramekins

Timing

Active Time: 10 Minutes

Total Time: 30 Minutes

Yield

Four 6oz Portions

Create Oat Milk

In a container add the water, rolled oats, and amylase. Seal the container and allow this to sit in the refrigerator for 2 days.

Once the amylase has dissolved a portion of the oat’s starch pour the entire container in a blender and blend on high for 1 minute.

Strain this mixture through a 100 micron super bag.

Thicken Oat Milk

Place the strained mixture into a pan. Heat it to a simmer. Use a spatula to make sure none of the mixture sticks to the bottom of the pan.

Once heated pass this through a clean super bag once again.

Chill and store until needed.
Combine Ingredients

In a small heavy bottom pot place the cooled oat milk into a pot.

Dry mix the sugar, gellan gums, and locust bean gum together. Whisk the dry mixture into the cooled oat milk.

Add the vanilla and yellow food coloring.

Heat Ingredients

Place this over medium heat and bring to a simmer.

Stir the mixture well and allow it to simmer for one minute.
Cool and Garnish

Use a ladle to pour the mixture into ramekins about 4-6 oz each.

Allow the mixture too cool for 30 minutes or until the gel has completely set and is cool to the touch.

To finish the creme brûlée sprinkle the top with sugar and torch slowly until caramelized.

Place the brûlée back in the refrigerator until the sugar is set and firm, about 30 seconds.

Serve immediately.