This vegan Crème Brûlée Recipe with agar powder by Mei Yee has all the appeal of the French original without the gluten & cow’s milk. The perfect treat for a dessert indulgence!
Recipe by Mei Yee
Ingredients
Vanilla custard- 1 cup full fat coconut (thickened cream, leave the liquid behind)
- 1/3 cup organic unsweetened soy milk or almond milk
- 1 tbsp cornstarch
- 1 tbsp superfine raw sugar
- 1 tsp pure vanilla extract
- 1/4 tsp turmeric
- 1/2 tsp Agar powder
- 1 tbsp superfine raw sugar
Directions
- To make the vanilla custard, in a medium bowl combine cornstarch, soy milk, vanilla and mix well.
- Pour cornstarch-milk mixture, coconut cream, sugar into a saucepan and cook on a medium-high heat, when the mixture started to boil, add turmeric and agar, constant stirring until agar completely dissolved.
- Strain mixture through a mesh sieve over a small bowl. Pour mixture to the ramekins. Let cool down and set in the fridge for at least 2 hours.
- When the vanilla custard is fully set, take out from the fridge, top each custard with about 1-2 teaspoon of sugar in a thin layer. Using a kitchen torch, melt the sugar and form a crispy top. Allow the creme brulee to rest in the fridge for at least 5 minutes before serving.
