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.
You will need
- 1 cup almond or soy milk
- 4 tablespoons + 2 teaspoons caster sugar
- 3 1/4 tablespoons corn starch
- 2 teaspoons vanilla extract
10 mins to prep
2 hours to set
To 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.
Pour into a cold pan and turn on medium-high heat. Stir for 5 minutes until the mixture thickens.
Spoon 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.
Remove from fridge and add 1 teaspoon of caster sugar on top of each ramekin.
Carefully use a kitchen blowtorch on the sugary tops until they caramelise.
Let them cool so the caramel topping firms up. Serve with your choice of dairy free ice cream or fresh berries!