First comes The Sweet: “I think you’ll be excited about the dessert. Crème brûlée. Do you like it?”
Like it? Thwacking the spoon against that slightly burnt canopy of sugar. Wriggling said spoon into the valley of custard. Gathering up caramelized shards in the exit.
Then comes The Sorrow: But, but where are the milk-fighting tablets? Untreated lactose will shut this party down. Where. Are. The. Tablets?!
Thankfully, the good people of Vegan Pudding + Co. have solved the crème brûlée problem for those of us who can’t or don’t drink milk. Their delicious version features kabocha squash, pure maple syrup (Happy Maple Syrup Day) and the stomach-friendly coconut milk.
In fall, the company featured pumpkin pie crème brûlée, with a suggested topping of coconut cinnamon whipped cream. For this holiday season, you might try some vegan egg nog and puddings like Chocolate Pudding with Double Chocolate Sauce, Vanilla Pudding with Caramel Sauce or Earl Grey Tea Pudding with Lemon Caramel Sauce.
Vegan Pudding + Co. began in 2011 when new Vancouverite, Hiro, was looking to make vegan pudding treats for her husband Sora’s poetry readings. Pudding success here led to catering requests, a take-away window and now a Richards Street store and wholesale clients across the city.
Here’s a Q+A with head chef Hiro and Sora from onewithjaya:
And an exploration of Hiro and Sora’s life in Vancouver from the Japanese Global Work.
Now bring us some no-milk pudding,
Now bring us some no-milk pudding…
Written by Elizabeth Newton
Header: Eloise at Christmastime. Kay Thompson. Hilary Knight. 1958