Embark on a fantastical journey with Amélie Poulain across Paris, while enjoying a delectable vegan raspberry crème brûlée. A cup of coffee pairs perfectly!
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The Story: Amélie (2001)
A few *spoilers* ahead!
The French are known for their signature joie de vivre (“joy of living”). Although illusory for some, it simply shines forth in others. Over the course of Jean-Pierre Jeunet’s Le Fabuleux Destin d’Amélie Poulain (2001), this quality is exemplified in the delightfully eccentric heroine.
At a young age, Amélie is mistakenly diagnosed with a heart defect by her father, an emotionally distant ex-army doctor. She is immediately homeschooled and isolated from other children. After her mother’s unexpected death, little Amélie finds solace in imaginary friends.
As an adult, Amélie enjoys a simple existence while waitressing at The Two Windmills, a small Parisian café frequented by quirky characters. Upon discovering a vintage childhood treasure box, hidden behind her bathroom tile, she traces its owner and become a regular do-gooder. This positive experience triggers a charitable chain reaction. When a beguiling man accidentally drops his photo album, Amélie endeavors to return it. In the process of helping strangers, she ventures beyond comfort and discovers true love.
My Take
Le Fabuleux Destin d’Amélie Poulain will always top my list of favorite cinematic escapes. A warm film infused with vibrant reds and greens, reminiscent of childhood, it clearly reflects how Amélie views the world. I may not discreetly orchestrate peoples’ lives, work in a charming café, steal gnomes, or dissolve into puddles. However, I can relate to Jeunet’s protagonist on many levels. I most admire Amélie’s youthful sense of curiosity and wonder. Even at her lowest points, she possesses a heart of gold and never loses faith in humanity.
Put simply, this fantastical tale centers around love, loneliness, and food.
Oh, the food! Paris never disappoints. Amélie’s domain is a culinary feast for the eyes. Fresh raspberries, crème brûlée, melon slices, sugarplum ice cream, garden-grown vegetables, buttered pasta sprinkled with freshly grated Parmesan, root vegetable soup, and Amélie’s famous plum cake… Is your mouth watering yet? Lucky for you, it is time to get cooking!
The Recipe: Vegan Raspberry Crème Brûlée
I could not help but laugh when little Amélie eats ruby red raspberries off her fingers. It is a playful moment, so I knew that ingredient should be incorporated into our recipe.
The second hint? Burnt sugar! England, Spain, and France each claim to be crème brûlée’s country of origin. However, the earliest known recipe for “burnt cream” first appeared in François Massialot’s 1691 cookbook, Cuisinier Royal et Bourgeois. Massialot served as chef de cuisine to influential leaders of the period, including Philippe I, Duke of Orléans and his son. He even catered a banquet at the Palace of Versailles!
A classic French crème brûlée typically includes cream, vanilla, salt, egg yolks, and sugar. Although far from traditional, my healthy version is sure to satisfy your craving. Let’s get cracking with a Vegan Raspberry Crème Brûlée!
Vegan Raspberry Crème Brûlée
Equipment
- Measuring Spoons & Cups
- Fork
- Can Opener
- Blender
- Spatula
- Medium-Sized Sauce Pan
- Whisk
- Ramekins (4)
- Blow Torch
- Microwave-Safe Bowl
- Fine-Mesh Strainer
Ingredients
Vegan Crème Brûlée
- 2 cans full-fat coconut milk
- 4 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 5 tablespoons arrowroot powder
- 1 pinch salt
- ¼ teaspoon turmeric (for color)
Sugar Topping
- 8 tablespoons fine cane or coconut sugar (to finish on top)
Raspberry Coulis Drizzle – prep while the Crème Brûlée filling sets!
- 12 ounces thawed frozen raspberries
- ½ cup fine cane or coconut sugar
- 3 tablespoons orange juice
Instructions
Vegan Crème Brûlée
- Place your ramekins to the side.
- Blend the coconut milk, maple syrup, vanilla extract, arrowroot powder, salt, and turmeric together. This prevents clumping and ensures a deliciously smooth vegan custard.2 cans full-fat coconut milk, 4 tablespoons maple syrup, 2 teaspoons vanilla extract, 5 tablespoons arrowroot powder, 1 pinch salt, ¼ teaspoon turmeric
- Pour the custard into a sauce pan and simmer on medium-low heat for approximately 15 minutes (or until it reaches a pudding-like consistency). Be sure to continuously whisk the custard and avoid boiling at all costs!
- Fill each ramekin with the custard. Allow it to set in the fridge for at least 3 hours. If you desire a creamier texture, let the crème brûlée filling rest overnight.
- Once firm, sprinkle 1-2 tablespoons of sugar on top and caramelize with a kitchen torch.8 tablespoons fine cane or coconut sugar
- Lastly, drizzle fresh raspberry coulis on top and serve immediately! Top the dessert with a handful of fresh raspberries for an extra treat.
Raspberry Coulis Drizzle
- Thaw a package of frozen raspberries.12 ounces thawed frozen raspberries
- Meanwhile, mix the sugar and orange juice in a microwave-safe bowl. Microwave the syrup for 1 minute.½ cup fine cane or coconut sugar, 3 tablespoons orange juice
- Combine the thawed raspberries and hot syrup in a blender until pureed.
- Pour through a fine-mesh strainer* into a bowl. Tip: Stir the mixture with a spatula and firmly press the raspberry solids and seeds against the strainer's side to extract liquid.
Notes
- Without the caramelized sugar on top, the vegan custard will keep in the fridge for up to 5 days.
- The raspberry coulis will not expire for 5-7 days, so enjoy this divine drizzle while it lasts!
- If the raspberry coulis is too sweet, add some lemon juice!
Bonus
In summer 2017, I had the opportunity to visit the Sacré-Cœur in Paris. It felt as if I had stepped into Amélie’s shoes for a brief moment in time. It reminded me to explore and savor the unexpected. Keep looking up, friends!
