Vegan Crème Brulee

 

French for burnt cream; this dessert is low carb and totally dreamy but be mindful of the sugar content!

 

Here's what you'll 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  

 

INSTRUCTIONS

1. Cut the vanilla pod with a knife lengthwise. Scrape the marrow out with the tip of the blade and set aside.   
2. In a pot, bring the coconut milk, almond milk, half of the brown sugar, agar-agar, the vanilla pod and the marrow to a boil while stirring often. Remove from the heat as soon as it boils and allow to cool to room temperature. 
3. Remove the vanilla pod. Divide the mixture over 4 dishes and leave to set in the refrigerator for 1 hour. 
4. Sprinkle the crème with the rest of the brown sugar and caramelize it with a burner torch.