Vegan Coconut Crème Brûlée

local_grocery_store Ingredients

• 1 1/2 cups full-fat coconut milk (1 can)
• 2 tablespoons cornstarch
• 1/2 cup sugar
• 1 vanilla bean, split and scraped

restaurant_menu Method

1. 1.Preheat the oven to 325°F (160°C).
2. 2.In a medium saucepan, whisk together the coconut milk, cornstarch, and sugar until smooth.
3. 3.Add the vanilla bean and heat the mixture over medium heat, whisking constantly, until it thickens and begins to bubble.
4. 4.Remove the vanilla bean and pour the mixture into 4 ramekins.
5. 5.Place the ramekins in a baking dish and fill the dish with enough hot water to come halfway up the sides of the ramekins.
6. 6.Bake for 20-25 minutes, or until the custards are set but still slightly jiggly in the center.
7. 7.Remove the ramekins from the water bath and let cool to room temperature.
8. 8.Chill the custards in the refrigerator for at least 2 hours, or until cold.
9. 9.When ready to serve, sprinkle each custard with a thin layer of sugar and use a kitchen torch to caramelize the sugar until golden and crispy.
10. 10.Serve immediately.

lightbulb_outline Tips

• chevron_rightMake sure to use full-fat coconut milk for the creamiest custard.
• chevron_rightBe careful not to overcook the custards - they should be set but still slightly jiggly in the center.
• chevron_rightIf you don't have a kitchen torch, you can broil the custards in the oven for a few minutes to caramelize the sugar.