Vegan Créme Brulee
Gluten Free | Meal Prep | Low Carbs | Vegan | Contains Nuts
Serves 30
Prep Time15 Mins
Cooking Time75 Mins
99
kCal
6g
Fats
12g
Carbs
2g
Protein
Ingredients
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
Method
Instructions:
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.
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
Instructions:
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.