Crème Brulee

Ingredients

serves 4

• 1 vanilla pod

• 6.7 fl. ounces (200ml) canned coconut milk, full fat

• 13.5 fl. ounces (400ml) almond milk, unsweetened

• 4 tablespoons brown sugar

• 2 ½ teaspoons agar-agar  

Steps

1. Cut the vanilla pod with a knife lengthwise. Scrape the marrow out with the tip of the blade and set aside.   

2. Bring the coconut milk, almond milk, half of the brown sugar, agar-agar, vanilla pod, and the marrow to a boil while stirring often. Remove from the heat as soon as it boils and allow to cool to room temperature. 

3. Remove the vanilla pod. Divide the mixture over four dishes and leave to set in the refrigerator for 1 hour. 

4. Sprinkle the crème with the rest of the brown sugar and caramelize it with a burner torch.