CrèMe BrûLéE
Prepare four ramekins by very lightly greasing them with coconut oil or margarine.
- Cook30 min
- Total30 min
- Serves4
- LevelEasy
Ingredients
- 1 (13.5-ounce) can full-fat coconut milk
- 1½ cups non dairy milk
- 1 cup water
- 1¾ cups sugar
- 3 tbsp. non dairy margarine
- ¾ cup cornstarch mixed with ½ cup water
- 3 tbsp. besan/chickpea flour
- 1 tsp. vanilla extract
- ¾ tsp. sea salt
- 2 tbsp. sugar for topping
Method
- Prepare four ramekins by very lightly greasing them with coconut oil or margarine.
- In a 2-quart saucepan, combine the coconut milk, non dairy milk, water, sugar, and margarine and cook over medium heat for about 5 minutes, or until the mixture is hot.
- In a small bowl, mix together the cornstarch slurry, besan, and vanilla extract until very smooth. Add the cornstarch mixture into the coconut milk mixture along with the salt and stir constantly with a whisk over medium heat to let it thicken, which should happen after about 5 minutes.
- Transfer to the prepared ramekins and let cool completely at room temperature until firm. Sprinkle each cup with about ½ tablespoon sugar, then brûlée the tops using a blowtorch. Store in airtight container for up to 1 week in refrigerator.
