Vegan crema catalana

Total: 4 hr 20 min. | Active: 20 min.
vegan, lactose-free, gluten-free
Nutritional value / people: 254 kcal
, Fat: 11 g
, Carbohydrate: 33 g
, Protein: 5 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g silken tofu
2 ½ dl soya cream
80 g coarse cane sugar
2 tbsp Maizena cornflour
1 vanilla pod, cut lenghtwise, seeds scratched out
1 pinch turmeric
1 organic lemon, use a little grated zest

Crema catalana

2 tbsp coarse cane sugar
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For 4 ramekins, approx. 150 ml each

How it's done

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Place the tofu in a pan along with all the other ingredients up to and including the turmeric, puree. Add the lemon zest. Bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat. Pass the custard through a sieve and into a measuring jug, divide between the ramekins, leave to cool. Cover the custard and leave to set in the fridge for approx. 4 hrs.

Crema catalana

Sprinkle the sugar evenly over the custard just before serving, caramelize with the flame on a blowtorch.

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