Review- Vegan Desserts In Jars & Pumpkin Creme Brulee Recipe
Posted Nov 06 2013 7:26pm
I love creating recipes, but I also love cookbooks!! If there is something I will just never give up buying, I think it’s cookbooks. I just love getting a new one filled with stunning pictures and new recipes. Naturally, I was so excited when I was sent “ Vegan Desserts In Jars: Adorably Delicious Pies, Cakes, Puddings and More” . Did I mention that my 2nd favourite thing in the world are mason jars? This is my kinda book!!
This book makes sweet recipes for teeny 4 oz mason jars, which I think happens to be the perfect portion for dessert. The recipes make an average batch of 6 4 oz mason jars. Can you imagine how perfect these would be to bring to a barbecue or dinner party? Transportation would be so easy as you can simply put the lid on and nothing will spill- love it!!
There are some ingredients in the book that I’m not super sold on (ie. silken tofu, and vegan margarine), but the recipes are great and I think easily substituted. I used coconut sugar in place of evaporated cane sugar and they came out perfectly.
The book features all sorts of desserts, as mentioned above, from puddings to pies and bread. The first recipe I made out of this book was the raw pecan pie. Pecan Pie is one of my favourite pies, and I was excited to try a raw version. The recipe ended up being extremely rich, although very tasty and very accurate on the flavour of pecan pie. I think instead of eating this dessert by the jarful, I would use it as a spread. Think about it- a pecan pie butter, of sorts. Like a way awesomer version of nutella.
The 2nd recipe I tried was the vegan pumpkin creme brulee which was so neat! I never imagined that cashews could mimic the texture of creme brulee, and I was so pleased to see that this worked out. The pumpkin flavour was great, and this dessert came together in about 10 minutes.
Picture courtesy of Vegan Desserts in Jars
The 3rd cutie-pie dessert that I made was a Baked Pineapple Pudding, and I think this was my favourite! I used So Delicious Vanilla Cultured Coconut Milk Yogurt and mixed it up with diced pineapple and coconut sugar. This baked until the outside was set and oh mannn was it ever good! I want to eat this creation for breakfast and for dessert! I imagine you can vary the flavours of yogurt used and fruit added to make endless versions of this perfect dessert.
Everything I tried was straight-forward to make, and came together quickly. I feel like you could pick from quite a number of recipes in this book for an emergency dessert, like when unexpected company shows up, or you drop your beautiful cake on the floor right before serving….bahaha.
I am allowed to share a recipe with you! I’m so excited! So I chose the pumpkin creme brulee- enjoy!
*I used homemade almond milk here, and coconut sugar instead of cane sugar.
Pumpkin Crème Brûlée
Creamy, spiced pumpkin with a crisp sugar crust is as elegant as it is comforting.
¾ cup non-dairy milk of choice
½ cup raw cashews
¾ cup plus 2 tablespoons evaporated cane sugar, divided
1 (15-ounce) can pumpkin purée (not pumpkin pie mix)
¼ cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground ginger
1∕8 teaspoon salt
Makes 6 crème brûlées
Set aside six 4-ounce canning jars.
In a small bowl, combine the milk and cashews. Let them soak for about 30 minutes. Place the milk and cashews in a food processor or blender container. Purée until creamy. Add ½ cup of the sugar and the remaining ingredients, and blend until creamy, scraping down the sides as needed, about 2 minutes.
Pour the pumpkin mixture into a saucepan over medium heat, stirring often, until it begins to bubble and thicken, about 5 minutes. Fill each jar to just under the brim, leaving about ¼ inch of space. Refrigerate the jars until ready the serve.
Just before serving, sprinkle 1 tablespoon of the remaining sugar over the top of each jar. There are two options for brûléeing the desserts: using a propane brûlée torch or by broiling the tops of the desserts. If using a torch, follow the manufacturer’s instructions. If broiling, place the jars on a rimmed baking sheet and turn the broiler on high. Place the jars under the broiler, with about 2 inches of space between the jars and the element. Keeping a watchful eye (the sugar burns quickly), heat the jars until the sugar caramelizes and becomes brown, 30 seconds to 2 minutes, depending on the heat intensity.
Note: Don’t feel like messing with the brûlée part of crème brûlée? This recipe is just as delicious as a lovely custard. Dollop some Coconut Whipped Cream (page 111) on top and call it good.