Name: Crème Brûlée
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: Serves: 4
Ingredients: 80 g (2¾ oz) caster (superfine) sugar, plus 4 teaspoons extra for sprinkling; 2 tablespoons cashew cream; 1 x 400 ml (14 fl oz) tin coconut milk, shaken; 3 tablespoons cornflour (cornstarch); 5 cm (2 inch) strip lemon zest; 1 vanilla pod, seeds scraped out, pod reserved; ¼ teaspoon ground cinnamon

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 45

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

This is very tasty but can easily be fancied-up by adding flavourings. Pop blueberries into the ramekins before adding the custard, or stir 4 teaspoons of cocoa powder into the custard at the end of cooking.

Ingredients

3 tablespoons cornflour (cornstarch)
1 x 400 ml (14 fl oz) tin

Method

Put the cornflour into a small bowl. Pour the coconut milk into a pan. Whisk over a medium heat until the milk and cream are completely amalgamated. Add the cashew cream, sugar, cinnamon, vanilla seeds and vanilla pod. Stir well to combine.

Stir a few tablespoons of the hot milk mixture into

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Ingredients

Method

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