Posted in Desserts
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.
Prep:
10 mins 
set:
2 hours 
Easy Peasy 
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!
Golden Cornbread
Coconut Crusted Tofu with Chilli Lime Sauce
Teriyaki Tofu Skewers
Spicy Chilli Maple Nuts
Spicy Four Bean Nachos
Pumpkin, Sage, & Cheesy Walnut Crumble
Red Bean Quesadillas with Avo-Corn Salsa
Roasted Brussels Sprouts, Cranberry & Almond Salad
Barley, Pomegranate & Pistachio Salad
Lemon Coconut Protein Balls
Creamy Spinach Dip & Bread Bowl
