If you thought crème brûlée was a mystical treat only to be enjoyed at fine dining spots, we’re right there with ya. But turns out all you need is a kitchen blowtorch, and the rest is easy as pie! Or easier, really.
1To make the vanilla custard, add all ingredients, except the 2 extra teaspoons of caster sugar, to a blender and blend well. Make sure the milk is cold, which will ensure the mixture doesn't become lumpy.
2Pour into a cold pan and turn on medium-high heat. Stir for 5 minutes until the mixture thickens.
3Spoon the creme into two ramekins and smooth them out to make flat surfaces. Let cool and set in the fridge for at least 2 hours.
4Remove from fridge and add 1 teaspoon of caster sugar on top of each ramekin.
5Carefully use a kitchen blowtorch on the sugary tops until they caramelise.
6Let them cool so the caramel topping firms up. Serve with your choice of dairy free ice cream or fresh berries!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.