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.
Summary
Recipe Name
Plant-based Oat Milk Crème Brûlée
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 1 Review(s)
Comments (4)
December 1, 2021 12:18 pm
Hello, I love this recipe. Can I use monk fruit sugar instead?
Coconut flavour oat milk ice cream recipe………
December 2, 2021 10:28 am
Yes, you can use what ever sweetener you like!
December 8, 2021 6:54 pm
Recipe is good so for with your ingredients. But should i try with brown sugar?
December 10, 2021 4:34 pm
You can definitely try it with brown sugar, it should not change the final outcome of this recipe!