Vegan Creme Brulee
Vegan Creme Brulee has always been a favourite of ours so we thought why not make it vegan!
Ingredients
- 2 cups milk of choice (we like to use almond milk)
- 2 TBS Flannerys Own Arrowroot Powder
- 400ml Coconut Milk
- 3 TBS Flannerys Own Organic Cashew Butter
- 1/4 cup Flannerys Own Organic Coconut Palm Sugar
- 1/4 cup Flannerys Own Organic Maple Syrup
- 2 tsp vanilla essence or paste
- 2 TBS agar agar flakes
- Extra coconut sugar
Method
- In a small bowl whisk the arrowroot powder into 1/4 cup of the almond milk.
- In a blender add the remaining almond milk, coconut milk, cashew butter, coconut sugar, maple syrup, vanilla and agar agar flakes, process until smooth.
- Add the mixture to a small saucepan over medium heat and whisk until it comes to the boil.
- Slowly add in the arrowroot and milk mixture, continue cooking while whisking for around 3 minutes. The mixture will thicken quickly.
- Pour the mixture into 4 ramekins and chill overnight in the refrigerator.
- Before serving remove from the refrigerator and stand for 10 minutes.
- Sprinkle the tops with coconut sugar and using a blow torch melt the sugar until it forms a crust (alternatively you can put them under the grill to make the sugar crust).
- Enjoy!
