Crème Brûlée
A vegan take on the classic French custard dessert with a crackling caramelised sugar top.
frenchdessert
⚠ Contains allergens
soy
Ingredients
Base Custard
- 500 g soya milk
- 500 g plant-based cream— such as Flora
- 140 g caster sugar
- 40 g cornflour
- 40 g custard powder
- 1 vanilla pod— infused then scraped
- salt— pinch
- 2 tbsp vegan butter
Brûlée Topping
- 60 g demerara sugar
- 20 g caster sugar
To see full recipe:
View the original recipe by Alexis Gauthier ↗