Vegan crème brûllé

I’ve always wanted to have a blow torch. I remember watching my mum using them since I was little and every since I started experimenting with vegan desserts, I knew I had to have it.

So this Christmas me and my beloved husband decided to buy one. As a xmas present to each other. 🙂 By now you can already guess which was the first thing I did to use it. But trust me, it will not end here.

Wishing you love and a great start of the year! xx

Ingredients for 8 servings:

• 1L of vanilla non-dairy milk (almond, soy, doesn’t matter. As long as it has a strong taste of vanilla)
• 70g organic corn startch
• 80-90g raw cane sugar + more for the top
• 3-4 cardamon pots (with seeds broken and pulverised if possible)
• 1 star anis (optional)

Instructions:

1. Add milk to a pot and slowly add corn starch, using a whisk to completely dissolve.
2. Bring the pot to the stove and add all remaining ingredients while it warms up.
3. Keep it in medium heat for 10 minutes, or until it becomes thicker. Always mixing.
4. Alternately, if you have a food robot, you can program if to be at 90Cº for 10 minutes, speed 2,5.
5. Remove from heat, poor into a large serving dish (or several small ones) and let it cool completely. If using, remove the star anis too.
6. Once it has cooled,  place it in the fridge for at least one hour so it firms up.
7. Before serving, add a few tablespoons of cane sugar to the top and using a blow torch, burn the top until it’s caramel-like.
8. Enjoy!