Vadelma-sitruuna creme brûlée
Creme Brûlée is still one of my favourite desserts. I already post my Vegan Earl Grey Creme Brûlée, but decided to give you another flavour option. These raspberry and lemon version are delicious, the lemon and tart raspberries cut through the rich sweet brûlée. Don’t worry if you don’t like coconut milk, you really won’t taste it and I think you will be amazed at just how easy these desserts are to make!
Raspberry and lemon creme brûlée – makes around 4 to 6 brûlées
1 x 400 ml tin of coconut milk (I wouldn’t recommend using low fat coconut milk)
1 vanilla pod
zest of one small lemon
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)
3 heaped tbsps cornstarch
around 100 g of fresh raspberries
caster sugar for sprinkling
Split the vanilla pod and scrape out the seeds. Add the seeds, coconut milk and lemon zest to a small sauce pan and very gently heat to allow the flavours to infuse the milk. In a separate small bowl mix the cornstarch into the 3 dl/ 300 ml of plant based milk.
Add the cornstarch mixture to the saucepan. Heat until the mixture thickens, whisking continuously to prevent lumps.
Pour into ramekins and adding a few raspberries to each, 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.