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Coconut White Chocolate Crème Brûlée [Vegan]
Yes, even custard can be made vegan, with coconut milk and cashew cream. These little bowls of goodness are the epitome of an impressive and elegant dessert. Serve them at a dinner party or even on a random weeknight! Reprinted with permission from Wait, That's Vegan by Lisa Dawn Angerame, Page Street Publishing Co.... Read More
Ingredients You Need for Coconut White Chocolate Crème Brûlée [Vegan]
How to Prepare Coconut White Chocolate Crème Brûlée [Vegan]
- Set your ramekins on a quarter sheet pan and make room in the refrigerator.
- Combine the coconut milk, cashew cream, sugar, arrowroot, vanilla, cacao butter, and salt in a small pot. Whisk together over medium heat until the cacao butter is melted, about 5 minutes; the mixture will start to boil, pull away from the sides of the pot, and coat the whisk.
- Pour into your ramekins, cover, and chill for at least 2 hours, until set.
- Evenly sprinkle the top of each ramekin with sugar.
- Torch and burn the sugar until it is dark and crispy.
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