Ingredients

Creme Brûlée Filling

1 tin of Coconut Milk
1 Vanilla Pod or 2 tsp Vanilla Bean Paste
1 & 1/4 cup/300ml Almond Milk
4 Tbs Icing Sugar
3 Heaped Tbs Corn Flour (corn starch)

6 tbs Caster Sugar, to finish

Raspberries, optional

Method

To make the creme brûlée filling, over a low heat, heat the coconut milk in a saucepan with the vanilla pod (seeds extracted).

Separately, add the almond milk to a bowl and whisk in the corn starch & sugar.

And the milk/cornstarch mixture to the coconut milk and continue to whisk over a low heat until the mixture has thickened. This should take around 4 minutes.

Carefully pour the mixture into your ramekins, with raspberries or any other fillings you decide to add. Give them a tap on the surface to make sure they are level. Cover them over with clingfilm then place them into the fridge to set for at least 2 hours.

Sprinkle caster sugar over & blow torch to caramelise. You can use a grill to do this however if your grill isn’t hot enough the creme may crack before the sugar caramelises.

Enjoy

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