Dairy Free Crème Brulee - serves 4
- 25g caster sugar
- 1 tsp cornflour
- a few drops of vanilla extract
- 8 egg yolks
- 370ml coconut cream / almond milk
- fruit or jam of choice
- demerara sugar
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Prepare the fruit and place at the bottom of four ramekins.
Whisk together the caster sugar, cornflour, vanilla and egg yolks together.
Bring the coconut cream to the boil and whisk onto the egg mixture.
Pour the mixture back into the saucepan and stir over a low heat until the mixture is thick enough to cover the back of the wooden spoon. Do not boil or the mixture will scramble.
Pour the mixture over the top of the fruit and leave to cool. When cold place in the fridge until needed.
When ready to serve, sprinkle with demerara sugar and place under a really hot grill or caramelise the sugar with a kitchen blowtorch and serve.