YIELD: 4 SERVINGS
If you thought that getting just the right texture for classic crème brûlée would be impossible without eggs and cream, this recipe will prove just the opposite! If you don’t have a culinary torch (why not?! … they’re so much fun), then you can also place these under a broiler set on high for 5 minutes; just watch carefully so that you don’t burn the sugar tops.
Directions
Prepare four ramekins by very lightly greasing them with coconut oil or margarine.
In a 2-quart saucepan, combine the coconut milk, non dairy milk, water, sugar, and margarine and cook over medium heat for about 5 minutes, or until the mixture is hot.
In a small bowl, mix together the cornstarch slurry, besan, and vanilla extract until very smooth.
Add the cornstarch mixture into the coconut milk mixture along with the salt and stir constantly with a whisk over medium heat to let it thicken, which should happen after about 5 minutes.
Transfer to the prepared ramekins and let cool completely at room temperature until firm.
Sprinkle each cup with about ½ tablespoon sugar, then brûlée the tops using a blowtorch.
Store in an airtight container for up to 1 week in the refrigerator.
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Ingredients
1 (13.5-ounce) can full-fat coconut milk
1½ cups non dairy milk
1 cup water 1¾ cups sugar
3 tablespoons non dairy margarine
¾ cup cornstarch mixed with ½ cup water
3 tablespoons besan/chickpea flour
1 teaspoon vanilla extract
¾ teaspoon sea salt
2 tablespoons sugar for topping
