Vegan Crème Au Café (Vegan Coffee Blancmange)

Mad Maryno's Note:

Really economical dessert that is veganized from La Cuisine Raisonnée, the most valued cookbook in Quebec's pop culture.

• Total Time: 22 mins
• Prep Time: 2 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 ½ cups soymilk
• ½ cup brewed espresso or ½ cup strong coffee , cold
• 5 tablespoons cornstarch
• 5 tablespoons cold water
• 5 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 pinch salt

Directions:

1. In a pot over medium-low heat, put the soymilk, the coffee, the sugar and the pinch of salt.
2. In a small bowl, whisk the cornstarch with the cold water. Add to the pot.
3. Cook, stirring constantly for 15 to 20 minutes.
4. Add the vanilla.
5. Lightly oil a mold in a fancy shape or simply use a loaf pan, or 6 individual molds.
6. Put the mixture in the mold. Let cool then refrigerate for at least 2 hours.
7. Serve with "whipped cream" and chocolate shavings.

Reviews

[chef2000mom]

I have my Grand-Mothers copy of this book and it is truly a jewel. The original version, using milk, was one of my favorite recipes. I really like the changes you made to it and I think I will make it this way from now on.

[Miss Understood]

This was very easy to make and, in fact, was even quicker as I turned the heat up a bit the second time I made it. I didn't have any cornstarch either time I made it so used half arrowroot powder and half Bird's Custard Powder (which is vegan) and it was excellent.

[potnia theron]

This was ridiculously easy to make, as well as delicious. I followed the recipe more or less exactly, save for adding a negligible extra bit of coffee and cut the sugar by half a tablespoon. As a long-time vegan, it's been years since I've had anything remotely pudding-esque, and this really hit the spot.