Torched Crême Brulée
Who says vegans have to miss out on the ultimate dessert classic? This recipe takes rich, fat plant milk and turns it into a silky, wobbly custard with a crackable, torched lid that will make you feel like a professional pastry chef.
INGREDIENTS
500 ml of fat milk — soy or almond work best here, we want that rich, luxurious texture.25 g of maizena (cornstarch). 25 g of corn flour. 100 g of sugar. 1 tsp of vanilla extract. 4 tbsp of brown sugar — for that beautiful, crackable sugar lid.
PREPARATION
Preheat your oven to 180°C.
Pour your fat plant milk into a saucepan and heat it right up to the boiling point.
Once the milk is nice and hot, add all the other ingredients (except the brown sugar!) and whisk vigorously until everything is fully dissolved and smooth.
Carefully pour the mixture into small pots—but please leave some headspace at the top because this mixture will rise as it boils in the oven—or just dump it into one bigger oven-safe pot.
Bake in the oven for 20 to 30 minutes, depending on the final consistency you are looking for.
Take your masterwork out of the oven, divide it into smaller pots if you baked it in one large dish, and pop them in the fridge to stiffen up.
When you are ready to serve, spread the brown sugar evenly over the top of the cold cream. The more sugar you use, the crispier the final crack!
Grab your culinary torch and carefully burn the sugar until it bubbles into a dark, crispy caramel. Let it cool down for a minute before diving in so you don't burn your tongue!