There is no doubt that we are food lovers here at Millie J. The best part of being a food lover is we get to be creative and try new things. Now traditionally creme brulees are completely full of eggs it is the protein in their little yellow yolks that set that vanilla spiced cream into a thick and luxurious custard that then gets a crispy caramelised layer of sugar that we love to crack. yes it is an experience that is very enjoyable.
But what if you couldn't eat eggs what if you just plain out don't like them? Well who cares because with a little trial and error we have created another way for you to enjoy the brullee without having to crack any eggs! The best thing about this recipe is it is very forgiving and we say get creative if you don't like raspberries fine add blueberries the choice is yours and trust me this recipe is just as luxurious as any traditional brulee ones.
Creme Brûlée Filling
1 tin of Coconut Milk
1 cup frozen raspberries 1 Vanilla Pod or 2 tsp Vanilla Bean Paste 1 & 1/4 cup/300ml Almond Milk 4 Tbs Icing Sugar 3 Heaped Tbs arroroot powder (corn starch)
6 tbs Caster Sugar, to finish
1 Cup of fresh mixed berries to garnish.
To make the creme brûlée filling, over a low heat, heat the coconut milk in a saucepan with the vanilla pod (seeds extracted) and rozen raspeberry.
Separately, add the almond milk to a bowl and whisk in the arrowroot & sugar.
And the milk/arrowroot mixture to the coconut milk and continue to whisk over a low heat until the mixture has thickened. This should take around 4 minutes.
Carefully pour the mixture into your ramekins, with raspberries or any other fillings you decide to add. Give them a tap on the surface to make sure they are level. Cover them over with gladrap then place them into the fridge to set for at least 2 hours.
Sprinkle caster sugar over & blow torch to caramelise. You can use a grill to do this however if your grill isn’t hot enough the creme may crack before the sugar caramelises.