Vegaaninen earl grey creme brûlée
Creme Brûlée is easily one of my favourite desserts. There is nothing better than the satisfying crack as your spoon breaks through the caramelised sugar and delves into the smooth creamy vanilla custard. Regular creme brûlée can actually be a little time consuming and usually involves a Bain-Marie, however this vegan version is super easy. A coconut hating friend of mine asked how to disguise the flavour you can get from using coconut milk. So I have spiced my creme brûlée with earl grey tea. I like to think it adds an extra level to the taste profile. If you don’t like earl grey then chai tea works equally as well. This is also a great dinner party recipe. You can easily make the custard layer the day before and just sprinkle with sugar and caramelise just before serving. I have adapted this recipe from Avant-Garde Vegan’s original recipe.
Earl Grey Creme Brûlée
1 tin of coconut milk (I wouldn’t recommend using low fat coconut milk)
1 vanilla pod
3 dl/ 300 ml plant based milk (I used Oatly Ikaffe)
3 – 4 tbsps sugar (I used homemade vanilla sugar to add even more vanilla flavour)
1 earl grey tea bag
3 heaped tbsps cornstarch
caster sugar for sprinkling
Split the vanilla pod and scrape out the seeds. Add the seeds, coconut milk and tea bag to a small sauce pan and very gently heat to allow the tea flavour to infuse the milk. In a separate small bowl mix the cornstarch into the 3 dl of plant based milk.
Remove the tea bag and add the cornstarch mixture to the saucepan. Heat until the mixture thickens, whisking continuously to prevent lumps.
Pour into ramekins, cover with cling film and refrigerate until set.
When ready to serve, sprinkle with caster sugar and use a blow torch to caramelise and melt the sugar.