Vegan Creme Brûlée Recipe?

Does anyone know of a sous vide vegan creme brulee recipe? I have found vegan creme brulee recipes for cooking in the oven, but since the recipes rely on thickeners (like agar agar, locust bean gum, and tapioca starch) I don't know how I would adapt that for a sous vide Recipe. Any thoughts?

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brian_martin2001

Can you provide a link to the recipe?

frankwhipple

Here are two links for example:

http://veganyackattack.com/2013/02/20/vanilla-creme-brulee/

https://www.google.com/amp/s/thevegancookiefairy.com/2015/02/24/easy-quick-vegan-creme-brulee/amp/

Brandon_Byrd_40557

Traditional CB is thickened primarily by the egg proteins in the custard base. The reason to cook it SV is to precisely and predictably set the proteins. If you're not working with egg proteins but are working with hydrocolloids instead, all bets are off. You have to boil the base to hydrate the hydrocolloids (or boil part of the base and mix it back in) and then work fast to portion them out before the gels set. You don't need precise temperature control for that application.

brian_martin2001

So, one of your examples does call for agar, but the other hydroccoloid thickeners you mention do not appear in your recipes, so I don't know if you were just saying "hey, can I make a vegan creme brulee using thickeners" or if you actually have a recipe that you're trying to keep secret. Either way, see what @Brandon_Byrd_40557 said. Mind you, not all gums and thickeners need to be boiled. It's really going to depend on the ones you go with. Here is a link to something I saw sometime back: https://www.youtube.com/watch?v=YC0zIROhjAs. At the half hour mark, he makes custard with iota carrageenan. Granted, what he makes isn't vegan, but you get the idea. With some of these types of recipes, you don't need sous vide, because of the chemistry of the ingredients themselves. I'd recommend finding 1 recipe you actually want to make, not just a couple examples, then start with your research of how the ingredients need to be prepared, and then see if you even can use an immersion circulator.

A bit off topic, when you're making this, make sure the sugar you use if vegan. A lot of sugar manufacturers out there use animal products in the refining process.

Good luck!

frankwhipple

Brian and Brandon, thanks for your input. Sounds like sous vide won't be a huge help here.

melkumew_1191090

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