Vegan Crème brûlée

Creme Brulee
Calories Fat Carbs Protein
tbc tbc tbc tbc

A plant-based version of a French desert classic.

Ingredients

2 servings

200ml soya milk

100ml soya cream

5g corn flour

1 vanilla pod

25g golden caster sugar

1g agar agar powder

Method

  1. Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the blade tip to scrape the tiny seeds into the cream mixture. Drop the vanilla pod in a bowl with the cornstarch, the golden caster sugar and the agar agar. Mix then dilute with the soyamilk and the soy cream.
  2. Pour into a saucepan and bring to high heat for 5 minutes, whisking constantly. Bring to a boil for 1 minute.
  3. Divide the cream into two crème brûlée containers and leave to set in the fridge for at least one hour.
  4. Sprinkle cane sugar evenly over the entire surface as well as the border. Use a kitchen torch to make the sugar crust, or put them in the oven for a few minutes in grill mode at 210 C.

 

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