Vegan Crème Brûlée

Learn how to make a rich and creamy Coconut Almond Crème Brûlée with a touch of vanilla. This vegan dessert uses agar-agar and a torch for the perfect caramelized topping. Ready in just a few simple steps!

Method

1. Cut the vanilla pod with a knife lengthwise. Scrape the marrow out with the tip of the blade and set aside . ​

2. In a pot bring the coconut milk, almond milk, half of the cane sugar, agar-agar, the vanilla pod and the marrow to the boil while stirring often. Remove from heat as soon as it boils and allow to cool to room temperature. ​

3. Remove the vanilla pod. Divide the mixture over 4 dishes and leave to set in the refrigerator for 1 hour. ​

4. Sprinkle the crème with the rest of the brown sugar and caramelize it with a burner torch.