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VEGAN CREME BRULEE



Perfect for those with a sweet tooth and a great recipe to enjoy all year round, or if you are partaking in 'VegaNuary'. Super easy and super delicious!


Serves: 4

Prep: 10 mins

Chill: 1 hour


NUTRITION PER SERVING :


138 Cals

9g Fats

15g Carbs

1g Protein



WHAT YOU NEED:


  • 1 vanilla pod

  • 6.7 fl oz. (200ml) canned coconut milk, full fat

  • 13.5 fl oz. (400ml) almond milk, unsweetened

  • 4 tbsp brown sugar

  • 2 ½ tsp agar-agar


WHAT YOU NEED TO DO:

  • Cut the vanilla pod with a knife lengthwise. Scrape the marrow out with the tip of the blade and set aside.

  • In a pot bring the coconut milk, almond milk, half of the cane sugar, agar-agar, the vanilla pod and the marrow to the boil while stirring often. Remove from heat as soon as it boils and allow to cool to room temperature.

  • Remove the vanilla pod. Divide the mixture over 4 dishes and leave to set in the refrigerator for 1 hour.

  • Sprinkle the crème with the rest of the brown sugar and caramelize it with a burner torch.



ENJOY!



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