Vegan Crème Brûlée

Don’t let the fancy name scare you away from making this uber simple yet luxuriously indulgent dessert!
It’s made with a coconut milk base and notes of vanilla, and features a crispy caramelised topping.
The creamy custard is balanced with slight sweetness and nutty flavours. You can also make the custard base even more flavourful by adding ingredients like Irish coffee, salted caramel, coconut, butterscotch or fruity flavours – they’re super versatile!
Here’s how to make lusciously creamy vegan crème brûlée:

INGREDIENTS:-

• 1 cup full fat coconut milk
• 1/2 cup almond milk
• 1 tbsp cornstarch
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp agar agar powder
• 1 tbsp vegan butter
• 1/4 tsp turmeric (for colouring), optional
• 4 tbsp coconut sugar

INSTRUCTIONS:-

1. Heat a saucepan over medium heat. Add the coconut milk, almond milk, cornstarch, maple syrup, agar agar powder, vanilla extract and turmeric. Whisk together until the starch is dissolved and the mixture is smooth.
2. Add the butter and constantly whisk until it comes to a simmer.
3. Allow the mixture to simmer for 3-4 minutes or until it thickens.
4. Immediately pour the mixture into 4 ramekins and allow to cool to room temperature before transferring to a refrigerator.
5. Refrigerate for at least 6 hours or overnight.
6. For the caramel topping, sprinkle 1 tbsp of sugar on top of each ramekin and spread into an even layer.
7. Use a kitchen torch to caramelise the sugar until crisp and lightly browned. Serve immediately.