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Vegan Crème brûlée
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| Calories | Fat | Carbs | Protein |
| tbc | tbc | tbc | tbc |
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A plant-based version of a French desert classic.
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Ingredients
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2 servings
200ml soya milk
100ml soya cream
5g corn flour
1 vanilla pod
25g golden caster sugar
1g agar agar powder
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Method
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- 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.
- Pour into a saucepan and bring to high heat for 5 minutes, whisking constantly. Bring to a boil for 1 minute.
- Divide the cream into two crème brûlée containers and leave to set in the fridge for at least one hour.
- 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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