Tag: custard

Peach of Perfection

The permanent nature of conventional cookbooks is both a blessing and a curse. Yes, there’s some wiggle room for updated editions with future editions, but once those first pages are printed, they’re set in place, bound together for life. Those original words will never change, no matter how many trends come and go. Sure, if the stars are aligned, you can pray for reprints to correct errors, though that’s the real extent of it. We’re not talking about massive renovations here.

Letting go of the project and officially marking it “finished” is a relief. As a freelancer who juggles scores of assignments at once, being able to put even one of those bouncing balls down is downright freeing. Finally, a bit of breathing room, more bandwidth for other ventures! Though daunting to relinquish that control, it does feel good to let loose a completed volume of recipes upon the world.

With every cookbook, inevitably, there’s something that doesn’t make the cut. When ideas keep flowing but deadlines loom, leftover recipes are unavoidable. Such is the case for Super Vegan Scoops! with these stunning Peachy Keen Nectarine Crème Brulees that simply showed up too late for the party.

Almost laughably simple in construction, the rich, deep flavors that result are dead serious. Employing melted ice cream in the custard, it’s a perfect example of the wacky and wonderful ways that the base of a frozen dessert reaches even loftier culinary heights outside of the churn.

Super Vegan Scoops! officially hits shelves tomorrow, but the fun doesn’t stop there. Stay tuned to the blog and social media for more fun extras, tweaks, and celebratory events!

Continue reading “Peach of Perfection” →

Hannah (BitterSweet)8 Comments

Cracking the Eggless Code

Through the best of times and the worst of times, wealth and poverty, tofu has always been there. Soft as a pillow around delicate subjects but firm when more support is needed, that trusty soybean block can accommodate the wildest of culinary whims. How many other ingredients can claim such a rich history and vast repertoire of winsome dishes? An indispensable staple beyond just vegan kitchens, tofu has never enjoyed such wide mainstream acceptance before, and yet… Sometimes, simple bean curd won’t quite do. Scrambles, omelets, and fry-ups are top brunch treats, leading both herbivores and omnivores alike still demand more out of their mid-morning meal. Tofu, my dear friend, has finally met its ovoid match.

Follow Your Heart originally rose to fame over four decades ago, pioneering the vegan options for dressings and sandwich spreads, and continues to innovate to this day. The VeganEgg breaks new ground as the only complete whole egg replacer that actually behaves like an egg in both savory and sweet applications.

Tear into the dry mix and you’ll immediately be hit with a wave of familiar sulfurous aroma, the distinct calling card of kala namak. Whisking easily and smoothly into cold water, there’s no need to break out the heavy artillery (or blender) for assistance. The raw mixture may appear awfully thin at first, perhaps even alarmingly so, but all doubts will be instantly erased the minute that golden batter hits a hot skillet. Granted, it takes longer to cook than actual eggs, clocking in at 6 – 8 minutes for a single scramble, it does indeed form soft curds with a slightly bouncy yet creamy texture, easily yielding to the bite. Very mild in flavor, despite the initial aroma, it stays true to form as a good neutral base to build upon.

And build I did. Shakshuka calls for poaching eggs directly in spicy tomato sauce, a classic Middle Eastern preparation difficult to come by with vegan needs. The VeganEgg couldn’t quite hold its form in a pleasing round shape, but firmed up triumphantly in the bubbling red stew. Don’t expect anything as decadent as a rich, runny center, but the overall package is so satisfying, you won’t miss it one bit.

Reviving another previous eggy favorite, Chinese egg drop soup was next on my hit list. Thin ribbons of VeganEgg swim peacefully among the scallions in this simple broth, a flawless dupe for any takeout temptation. Its simplicity makes it the ideal comfort food, enjoyed in sickness and in health, effortlessly converted with a one-for-one swap from the original omnivorous formula.

For greater culinary ambitions, though, I’m delighted to report that tamagoyaki is finally back on the menu again! Lightly sweetened, slowly cooked in a square frying pan, and painstakingly rolled into a savory layered omelet, it’s an essential Japanese dish that can be eaten solo or sliced thin to top nigiri sushi. I haven’t quite mastered the technique, but with such promising initial results, you can bet it’s a recipe I’ll be revisiting, and soon.

But wait- What about dessert, you may ask? Though my approach to baking has never required a straight replacement for eggs, there are definitely a few recipes that don’t quite translate without that essential structure or flavor. Creamy custards such a flan are a perfect example; absolutely doable without any ovoid additions, but not quite the same, and rarely as easy to replicate. The VeganEgg makes the conversion effortless, and adds just the right subtle tasting notes without dominating the dish.

With that immense hurdle cleared, now there’s simply no excuse to reach for any animal products.

Easy Flan for Two

2 Tablespoons Dark Brown Sugar, Firmly Packed
2 Tablespoons Follow Your Heart VeganEgg
1/2 Cup Cold Water
1/2 Cup Non-Dairy Milk
1/4 Teaspoon Vanilla Extract
1/4 Teaspoon Finely Grated Orange Zest

Preheat your oven to 325 degrees and lightly grease two 4-ounce ramekins. Sprinkle 1 tablespoon of brown sugar into the bottom of each ramekin and set aside.

In a large bowl, thoroughly whisk together the VeganEgg and cold water until completely smooth. Make sure there are no lumps remaining before proceeding. Add in the non-dairy milk, vanilla, and zest, and whisk again to combine.

Distribute the liquid mixture equally between the two ramekins, and place them in a larger baking dish. Place this in the oven and pour hot water into the larger dish to reach just about halfway up the sides of the ramekins. This will create a water bath to more gently cook the custards, and prevent them from cracking as they bake.

Bake for 45 – 60 minutes, until set around the sides and top, but still wobbly much like a cheesecake. Let cool completely before moving to the fridge. Chill for at least 2 hours or up to overnight. To serve, invert the flans on individual plates, and enjoy!

Makes 2 Servings

Printable Recipe

Hannah (BitterSweet)13 Comments

Crème de la Crème Caramel

Quick! Drop what you’re doing and whip up decadent, restaurant-quality dessert in a matter of minutes, without even turning on the oven. Don’t think it’s possible? With a properly stocked pantry and some shrewd thinking, you’re much closer to sweet indulgence than you may realize.

Spur of the moment, inspired by the full jar of speculoos spread sitting idly by in the cupboard, it suddenly became clear that this simple ingredient had a much greater destination than the average toast topper. Lending richness, body, and flavor all in one fell swoop, the cinnamon-scented cookie butter shines in this creamy custard. The slightly bitter edge of a dark caramel sauce envelopes each trembling round, adding greater depth than speculoos itself could hope to achieve. This is some swoon-worthy stuff, make no mistake. It may be a snap to throw together, but it sure doesn’t taste like it.

This is also my entry in the latest contest sponsored by So Delicious and hosted by Go Dairy Free.

Speculoos Crème Caramel

Caramel:

1 Cup Granulated Sugar
1/4 Cup Water
1/4 Teaspoon Apple Cider Vinegar

Speculoos Custard:

3 Cups So Delicious Vanilla Almond Milk
2/3 Cup Granulated Sugar
1/4 Teaspoon Salt
1 Cup Creamy Speculoos Spread
1 Tablespoon Agar Agar Powder
2 Teaspoons Arrowroot Powder
2 Teaspoons Vanilla Extract

Lightly grease six 6-ounce ramekins and set aside, but keep them nearby so they’re easily accessible.

Beginning with the caramel layer, combine the sugar, water, and vinegar in a small saucepan. Stir to moisten all of the sugar, but keep your spatula out of the pan from here on in, to prevent crystallization. Bring the mixture to a boil over medium-high heat and cook until the mixture starts to darken around the edges; 8 – 10 minutes.

Rather than stirring, gently swirl the pan to mix the sugar syrup and evenly color the whole mixture at once. This will also ensure that it doesn’t burn in the corners or on the bottom of the pan. Continue to cook until the sugar turns dark amber. It should be just on the edge of burning and smoking, but not so close that it smells acrid. Once it starts to darken, it will continue to take on color very quickly, so keep a very close eye on it.

Turn off the heat and immediately pour the liquid caramel into your prepared ramekins, equally distributing it between the six. Let the custard cups sit, undisturbed at room temperature for the caramel to harden.

Meanwhile, turn your attention to the custard portion of the dessert.

In a medium saucepan, vigorously whisk together the non-dairy milk, sugar, salt, speculoos, agar, and arrowroot. It can be difficult to break up the mass of speculoos spread at first, so you may find it easier just to toss everything into your blender and give it a quick blitz instead. Either way, make sure that there are no lumps remaining before placing the saucepan on the stove over medium heat. Whisk frequently but gently, taking care to scrape the bottom and sides of the pan as as it heats. Cook until bubbles begin to break regularly on the surface and the liquid has significantly thickened.

Remove the pan from the heat and whisk in the vanilla, stirring until fully incorporated. Carefully pour equal portions of the custard into the waiting ramekins. Tap the bottoms of the cups lightly on the counter to knock out air bubbles. Smooth out the tops with a spatula if necessary.

Let cool to room temperature before transferring to the fridge. Let rest until chilled; at least 2 hours, and up to 2 days.

To serve, simply tip each custard out of its ramekin and onto its own dessert plate. If it doesn’t release right away, run a thin knife around the edges and try again.

Makes 6 Servings

Printable Recipe

Hannah (BitterSweet)44 Comments