Ingredients:
- 12 oz silken tofu, drained
- 1 cup full-fat coconut cream
- 0.5 cup organic cane sugar
- 1.5 tsp agar agar powder
- 1 tsp vanilla
- 1 pinch turmeric
- 1 pinch sea salt
- 4 tbsp superfine sugar
Instructions:
- Prep the tofu base. Place the 12 oz drained silken tofu, 0.5 cup cane sugar, 1 tsp vanilla, pinch of salt, and pinch of turmeric into a high speed blender.
- Liquefy the mixture. Blend on high for 60 seconds until the mixture is completely liquefied and zero grains remain. Note: It should look like thick heavy cream at this stage.
- Combine the stabilizer. In a medium heavy bottomed saucepan, whisk together the 1 cup coconut cream and the 1.5 tsp agar agar powder while the liquid is still cold.
- Activate the agar. Turn the heat to medium and bring the coconut cream mixture to a light simmer. Whisk constantly for 2-3 minutes until the liquid is steaming and slightly thickened.
- Temper the custard. Slowly pour the blended tofu mixture into the saucepan with the coconut cream.
- Simmer and set. Continue whisking over medium heat for another 2 minutes until the mixture is uniform and very hot to the touch. Note: This ensures the tofu and agar are fully bonded.
- Portion the ramekins. Pour the custard evenly into 4 ceramic ramekins. Tap them gently on the counter to remove any trapped air bubbles.
- Cool and chill. Let them cool at room temperature for 15 minutes, then refrigerate for at least 4 hours until the tops are firm and bounce back when touched.
- Sugar the surface. Just before serving, sprinkle 1 tablespoon of superfine sugar over each ramekin. Tilt the dish to ensure an even coating.
- Torch the crust. Use a kitchen torch in a circular motion to melt the sugar until it turns mahogany colored and forms a shattering crust.