Crème Brûlée (vg, Gf) Recipe

Time4h 30m

Serves4

Toasted Pepitas, Fresh Berries

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Ingredients

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1
In a saucepan, whisk together coconut cream, almond milk, sugar, cornstarch, and salt until completely smooth.
2
Place over medium heat and cook, whisking constantly, until the mixture thickens to a custard-like consistency and just comes to a gentle simmer.
3
Remove from heat and whisk in vanilla extract.
4
Strain through a fine-mesh sieve into four ramekins to remove lumps.
5
Let cool slightly, then refrigerate uncovered for at least 4 hours or until fully set.

6
Toast pepitas in a dry skillet over medium heat until golden and fragrant, about 2–3 minutes. Set aside to cool.
7
When ready to serve, sprinkle a thin, even layer of sugar on top of each custard.
8
Caramelize the sugar with a culinary torch until deeply amber and crisp.
9
Garnish with toasted pepitas and fresh berries. Optional: scatter mint leaves for color.