Soymilk is a Great Way to make Yummy Desserts Parve


After discovering that I had a graham cracker pie crust in my pantry on Friday, I decided to whip-up a quick dessert before Shabbat, preferably one that called for ingredients I already had in my pantry/fridge. I first looked in the Kosher by Design, Short on Time cookbook by Susie Fishbein, but couldn’t find a recipe that matched my existing ingredients. Next I went to the Kosher by Design Entertains and found a great recipe for Blueberry Lemon Creme Brulee Tart on page 297. If you have the book, please go by that picture and not mine when deciding if you want to make this dessert or not. My picture absolutely does not do this delicious dessert justice.

Since I was serving meat for dinner, I needed a parve dessert. And what I love about Susie Fishbein’s recipes is that she does a great job of suggesting substitutes to make her dishes parve. In this particular recipe, replacing the heavy cream with parve soy milk does the trick. I used the Whole Foods 365 Organic Soymilk in place of the heavy cream. I also was able to skip the crust part since I already had a pre-made crust. The pie probably would have been even more yummy if I’d made my own crust but hey, when a girl has limited time, she’s gotta take some short cuts.

Afterwards, I also found several recipes online for this same dessert and some even had fewer ingredients so you could probably pick and choose what you want to include. Here’s a similar version of the recipe with some awesome photos from a blog called A Foodie Stay Fit by Teri. If you don’t have Fishbein’s Entertains cookbook, drop me a note and I’ll see what I can do to get you a copy of this recipe.

Finally, I must end with a warning. Creme Brulee is my ALL-TIME favorite dessert. When I first made this “pie,” I somehow missed the “creme brulee” part at the end of the recipe’s name. I have a habit of skipping things when I’m in a hurry. Then over a period of 2 days, I ate 4 pieces. Yesterday, I had a couple more pieces. The first time I noticed that this recipe was actually for my favorite dessert was when I sat down today to start writing this post. I’m not sure of the calorie count in one piece, but I’m guessing I ate about a month’s worth of calories in 3 days. I’m going to blame it on the fact that I have absolutely no will-power when it comes to creme brulee of any kind. I’ll even eat bad creme brulee. That’s how much I love it. But this creme brulee is far from bad. In fact, it’s crazy good, so make sure you have plenty of people around to share it with you when you make it … otherwise, you might eat the whole pie in one sitting.

Happy Koser Treif Cooking!


4 responses »

  1. The recipe in Kosher by Design Entertains for Blueberry Lemon Creme Brulee Tart on page 297 is for a whole pie. The recipe includes instructions for making the pie crust but I actually just used a pre-made pie crust. If you don’t have that cookbook, let me know and I’ll post the recipe or I can email it to you. It’s probably about time for me to make that pie again anyway : )

  2. Hi Jamie, thanks for your comment. Things at my “real” job have been crazy lately so I haven’t had much time to post but I’ll try to get this recipe posted within the next few days.

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