Something I missed greatly when I went vegan was my mothers famous Crème Brûlèe, always serving food with love; my mother would make a rich delicious desert to rival any chef. When vegan I thought I would no longer have those deserts , but I found a great recipe using coconut milk instead . Inspired by “Jeff and Joan Stanford of the Stanford Inn” – December 2015
2 1/2 tins of coconut milk
Seeds from one vanilla bean
500ml almond milk
1/4 cup of cornstarch
3/4 tsp salt
2 tsp hazelnut extract
1 1/2 tsp vanilla extract
10-12 tsp sugar
1 tbsp agar flakes
85g Agave syrup
1). In a medium saucepan , combine coconut milk and vanilla bean seeds and sit for 5 mins .
2). Add agar agar flakes and almond to milk to another medium saucepan , bring to boil then reduce heat and cook for 15 mins – until flakes have dissolved .
3) After the vanilla beans have infused into the coconut milk, add cornstarch (* top tip – when adding cornstarch mix in bowl with small amount of liquid ingredients then add to the rest , this aids in even mixture) salt , almond extract, agave and vanilla extract to the mixture . Whisk over a medium heat until thickened. (10-12mins)
4). When the coconut milk is thickened and the agar agar is completely dissolved in the almond milk, slowly whisk the agar agar mixture into the coconut mixture – whisk for 2-4 mins and then pour into ramekins .
5). Allow to cool before putting into fridge
6) Before serving sprinkle sugar over each chilled desert and using a kitchen blow torch gently hover the flame over the sugar and move flame in circular motion until caramelised.