- In a blender or food processor, process the cashews into powder with the agar-agar and salt.
- Add 125 ml (1/2 cup) of the boiling water and process for about 1 minute. Gradually add the remaining water and process on high for 2 minutes. Add the tofu, maple sugar, and vanilla and process again for about 1 minute or until the mixture is as smooth as possible. Strain.
- Pour into a saucepan and heat gently, stirring, for about 10 minutes. Do not boil.
- Divide among four 180 ml (3/4 cup) crème brulée ramekins or five 125 ml (1/2 cup) ramekins.
- Let cool. Cover with plastic wrap and refrigerate until completely chilled, about 4 hours. Sprinkle with sugar and caramelize quickly using a kitchen blowtorch or crème brulée iron. Serve immediately.
Agar-agar is a tasteless gelatin made from algae. It is often used because it does not melt when slightly heated and doesn’t need refrigeration. It is found in natural food stores and Asian grocery stores.
Eric Lechasseur is the personal chef of several stars, including Madonna and Tobey Maguire. The Quebec chef has made this recipe with Ricardo.