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Dec 6, 2024
Energie Fitness
10 mins
1 hour (refrigerating)
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
- Cut the vanilla pod with a knife lengthwise. Scrape the marrow out with the tip of the blade and set aside .
- 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.
- Remove the vanilla pod. Divide the mixture over 4 dishes and leave to set in the refrigerator for 1 hour.
- Sprinkle the crème with the rest of the brown sugar and caramelize it with a burner torch.
Recipes
Ingredients
- 1 vanilla pod
- 6.7 fl. oz. (200ml) canned coconut milk, full fat
- 13.5 fl. oz. (400ml) almond milk, unsweetened
- 4 tbsp. brown sugar
- 2 ½ tsp. agar-agar
Nutritional Info
Per Serving
Kcals
138
Fats
9g
Carbs
15g
Protein
1g
Energie Fitness
10 mins / 2 hours (refrigerating)
