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         Title: Strawberry Creme Brulee   
    Categories: Desserts, French   
         Yield: 6 Servings   
      
       3/4 c  Silken tofu   
         1 c  Vegan cream cheese   
       3/4 c  Vegan butter; melted   
       1/2 c  Caster sugar; approximate   
         2 tb Ground freeze dried   
              - strawberries   
         1 dr Vegan pink food coloring   
              - (optional)   
         6 tb Caster sugar   
      
     Preparation time: 4 hours 10 minutes   
     Cooking time: 15 minutes   
      
     An easy berrylicious take on the classic French dessert!   
      
     Creme Filling:   
      
     To make the creamy filling, blend the silken tofu, cream cheese,   
     sugar, melted butter, ground freeze dried strawberries, and food   
     coloring (if using) until smooth and creamy (about 1 minute). Pour   
     the filling evenly into six 3" ramekins. Cover the ramekins and place   
     them in the refrigerator for at least 3 hours until the creme sets.   
      
     Glass Topping:   
      
     After your creme has set, add 1 tb of caster sugar over the top of   
     each ramekin. If you want to ensure that the sugar is evenly   
     distributed, you can use a pastry brush, but I just used the back of   
     my spoon and it worked fine. There should be enough sugar that it   
     doesn't readily dissolve into the creme. This is what will make a   
     nice, hard "crack" when the sugar melts and hardens. Ignite your blow   
     torch and then bring it close to the sugar, about 1" away, and using   
     a smooth, small, circular motion with your hand, move the flame over   
     the sugar until it bubbles and turns into an amberish gold color.   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:    
      
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