Traditional crème brûlée...

I love crème brûlée, and as it turned out, it's not so difficult to make yourself, not as difficult as one might think! There are few crucial moments you have to be careful with, so you will end up with beautiful, creamy custard.

creme brulee

If you like custard, even more, if you like crème brûlée, do try to make it yourself. You'll be surprised how straight forward the process is and how delicious the result is! As to the satisfaction which gives that first tapping of that caramelized sugar, then cracking it and getting into the velvety inside... Well, you'll have to find out for yourself.

creme brulee

"Crème brûlée also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature. The custard base is traditionally flavoured with vanilla, but can have a variety of other flavourings." - by

The below recipe comes from Avant Garde Vegan.

How to make it...


- 1 tin of Coconut Milk
- 1 vanilla pod or 2 teaspoon vanilla bean paste or essence
- 300 ml unsweetened almond milk
- 4 tablespoon icing sugar
- 3 heaped tablespoon corn flour (corn starch)
- 6 tablespoon caster sugar, to finish


- To make the crème brûlée filling, over a low heat, heat the coconut milk in a saucepan with the vanilla pod (seeds extracted).
- Separately, add the almond milk to a bowl and whisk in the corn starch & sugar.
- Ad d the milk/corn starch mixture to the coconut milk and continue to whisk over a low heat until the mixture has thickened. This should take around 4 minutes.
- Carefully pour the mixture into your ramekins, with raspberries or any other fillings you decide to add. Give them a tap on the surface to make sure they are level. Cover them over with clingfilm then place them into the fridge to set for at least 2 hours.
- Sprinkle caster sugar over & blow torch to caramelise. You can use a grill to do this however if your grill isn’t hot enough the crème may crack before the sugar caramelises.


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