A very special #LunchBreakLIVE with celebrity chef Daphne 如玉 Cheng! She has cooked for Stella McCartney & Moby, hosted fabulous dinner parties and been featured in Forbes, Vogue & The Wall Street Journal to name a few! We are honored to have her here today making 100% plant-based, EggNog Creme Brûlée! Join the holiday party!

Daphne looking picture perfect at Jane’s place!

Daphne transitioned to veganism when she was only fourteen years old, and that is when her journey to becoming such an amazing chef began. She found it difficult growing up in Chicago to find vegan food, so she learned to make her own. After graduating from culinary school, she started her own businesses. She has served over 40,000 people at the dinner parties she catered alone! She also has two restaurants in New York, Mother of Pearl and Lady Bird. Daphne has big plans to open vegan Chinese restaurant/brand  in Mainland China, under her business name Super Human.

Lauren and Jason Frank 2012

Daphne explains that in China meat consumption is rising in comparison to many other developed countries. She feels the need to show this massive population of almost 1.4 billion people how great vegan Chinese food can be. Historically China had a mostly plant-based diet, but as the country became more westernized with the emergence of American fast food chains like KFC and McDonald’s, meat became more of status symbol. If the amount of meat that China is consuming rises, it will be an ecological nightmare for the planet. Daphne’s brand focuses on creating an appealing unisex, mainstream and upscale brand to reach everyone. She aims to help reduce meat consumptionas soon as possible!

We’ve never seen a chef in couture! Daphne is a high fashion boss. And she’s gorgeous!

Today Daphne is making us her EggNog Creme Brûlée with coconut milk as the base. She whisks away vigorously at the coconut base, adding some sugar and cornstarch to thicken it. She adds cinnamon, nutmeg, vanilla extract, and tiny bit of turmeric for color. After the ingredients are mixed up, Daphne pours them into little porcelain containers, and tops them with sugar. She broils them for a few minutes to make the crust on the top, no fire torch needed. This recipe is super fast and super simple, but it will make you look like an elite vegan chef too! (Think New Years Eve party) Try making it at home with Daphne’s recipe below! Happy Holidays Everyone!!!

 

Visit the Daphne’s Super Human Website!

 

Jane Velez-MItchell  reporting for JaneUnchained News Network.
Photos courtesy of Jane Velez-MItchell.
Report Edited by Ellen Dent.
Plant-based EggNog Creme Brûlée
1 can coconut milk
1 cup water
3 Tbsp. cornstarch
2 Tbsp. sugar
1/4 cup rum (optional)
1 tsp vanilla
1/2 tsp cinnamon
Pinch nutmeg
Pinch turmeric (for color, optional)
Extra sugar for the top
Torch
Whisk all ingredients until smooth. Bring to boil over medium heat until thickened. Pour into serving containers. Chill for 30-60 minutes until chilled and firm. Sprinkle sugar on top to form a layer. Use torch or broil setting on oven to heat sugar until caramelized and forms a crust after cooling.