1 Preheat oven to 350˚. Heat soymilk on medium heat until small bubbles form on the side of the pot. Add coffee and stir the soymilk until the coffee has fully dissolved.

2 Whisk egg yolks, vanilla extract and sugar in a medium mixing bowl until combined.

3 Slowly add a few tablespoons of the warm soymilk mixture to the egg mixture.

4 Whisk vigorously to temper the eggs (to ensure eggs don’t scramble).

5 Pour remaining milk mixture into eggs and whisk until combined and forms a custard.

6 Pour egg mixture through a strainer into individual ramekins or custard cups. (Very important step! If you do not strain the mixture you will not have a smooth crème brulee.)

7 Fill a baking dish ¼ of the way with water. Place individual ramekins into the baking dish; cooking the crème brulee in a water bath helps ensure even cooking. Bake until set - about 30 minutes.

8 Once the crème brulee has cooled, sprinkle sugar on top and torch it with a food torch or place under broiler until sugar caramelizes.

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) - Subscribe Now