Pistachio Crème Brûlée [Vegan, Gluten-Free]

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Pistachio Crème Brûlée [Vegan, Gluten-Free]Serves Pistachio Crème Brûlée Recipe – Vegan & Gluten-Free To create a delectable vegan and gluten-free pistachio crème brûlée, start by soaking 1 cup of cashews in water for at least 4 hours or overnight. Drain and rinse them, then combine with 1/2 cup of fresh pistachios, 1/4 cup of maple syrup, 1 tablespoon of lemon juice, and a pinch of salt in a blender. Blend until smooth, creamy, and utterly divine!Notes

The allure of crème brûlée proves too great for some: a sweet siren’s call to indulge in its rich, velvety creaminess. Until I indulged in the Pistachio Creme Brûlée vegan-style custard, I was never a convert to the world of creamy delights. Typically, a plain vanilla custard pales in comparison to other sweet treats, rendering it an unremarkable choice. Here’s a dessert that truly stands out – its rich custard is an absolute delight, making it well worth skipping your usual sweet treats in favor of this indulgent treat. Despite its straightforward preparation and minimal components, the nuanced interplay between caramelized sugars and rich pistachio-vanilla bean custard elevates this dish to a level worthy of even the most discerning tables.

Pistachio Crème Brûlée [Vegan, Gluten-Free]

Serves

Three small 3-inch by 1.5-inch custard squares.

Pistachio Crème Brûlée Recipe – Vegan & Gluten-Free

Seared to perfection: I used a torch.

1 cup of overnight-soaked raw pistachios, or for an alternative approach, 1 cup of pistachios that have been briefly boiled in water and then allowed to soak for at least 30 minutes.
1/2 cup coconut milk, with an additional 1-2 tablespoons added as needed during blending.
1/2 avocado
1/2 cup Rapunzel sugar
1 tbsp coconut oil
1 tsp chia seeds
1 tsp vanilla paste
1/2 tsp vanilla extract
pinch salt

Three tablespoons of room-temperature coconut or Rapunzel sugar are required; the coconut variety produces a richer, more golden-brown caramel that also happens to be less prone to burning.

To create a delectable vegan and gluten-free pistachio crème brûlée, start by soaking 1 cup of cashews in water for at least 4 hours or overnight. Drain and rinse them, then combine with 1/2 cup of fresh pistachios, 1/4 cup of maple syrup, 1 tablespoon of lemon juice, and a pinch of salt in a blender. Blend until smooth, creamy, and utterly divine!

Soak pistachios overnight or bring water to a boil, then turn off the heat and let them sit for 30 minutes.
Combine all custard ingredients in a high-speed blender and process until smooth.
Pour into ramekins. Here is the rewritten text:
Use three small ramekins measuring 3 inches by 1.5 inches, or adjust the size according to your preference.
Refrigerate until ready to serve.
Sprinkle a thin layer of sugar evenly across the top, then gently smooth out any excess with a spoon to create a uniform surface.
Evenly torch the surface. Take a chance; don’t be deterred by distance. As the flame intensifies, the mixture will respond with increased vigor; however, it’s crucial to avoid prolonged exposure to a single point, lest the mixture turns an unsightly shade of black. Are you searching for a rich, deep shade of brown that exudes warmth and sophistication? To consistently produce optimal results, I recommend a technique involving three cycles of surface torching, each separated by a 30-second pause for maximum effectiveness.
Allow the surface to sit at room temperature for precisely five minutes prior to consumption.