For the crème brûlée with chestnut cream, puree silken tofu, soy whipping cream, cashew puree and chestnut cream, bring to a boil in a saucepan. Stir constantly with a wooden spoon, making sure nothing burns.
Cook for two minutes, continuing to stir. Pour into six heatproof dessert molds and let cool. Place in refrigerator.
Before serving, sprinkle each with 1 tablespoon sugar and caramelize with a flambé burner or briefly under the oven broiler (220 °C) on the top rack. Be careful not to let the sugar get too dark.
Arrange the crème brûlée with chestnut cream and serve.
Preparation Tip:
The smooth taste of chestnut cream is typical of winter and gives the cream a refined sweetness. After a rich menu, this rather light, simply made dessert is a nice ending.
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