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Ingredients
- 1/4 ¼ cup non-dairy milk (rice or almond milk to make it soy-free)
- 1/4 ¼ cup organic cornstarch
- 1 14-ounce can coconut milk
- 1/2 ½ cup sugar + extra for brulèe
- 1 teaspoon ground cinnamon
- 1/2 ½ teaspoon ground ginger
- 1/4 ¼ teaspoon ground nutmeg
- 1/4 ¼ teaspoon ground cloves
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract (or seeds scraped from 1 vanilla bean)
Details
Servings 1
Adapted from chefchloe.com
Preparation
Step 1
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Directions
In a small bowl, thoroughly mix the non-dairy milk and cornstarch with a whisk or fork and set aside.
In a medium saucepan, heat the coconut milk, ½ cup sugar, cinnamon, ginger, nutmeg, cloves, and salt over medium/high heat just until boiling.
Turn the heat to medium/low and slowly drizzle the cornstarch mixture into the saucepot, whisking continuously. Keep whisking until the mixture becomes very thick in texture (about 1-2 minutes). Turn off the heat and whisk in the vanilla.
Pour the custard evenly into your crème brulèe or custard dishes (you can use ramekins or coffee mugs as well). Let them cool for 10 minutes then chill in the refrigerator for 4 hours or overnight.
Remove the crème brulèe 1 hour before torching so that it comes down to room temperature. Sprinkle about 2 teaspoons of sugar onto each ramekin then shake it so that it spreads evenly. Do not use brown sugar because the molasses will burn.
Hold your torch about 2-3 inches from the sugar and melt the sugar until it bubbles and turns slightly golden. Be sure to move your torch back and forth continuously so that it does not burn in one spot. If you see any black spots forming, move your torch away from that area as it is beginning to burn, which you do not want. Once there is no more visible dry sugar, let the crème brulèe sit for 3-5 minutes and serve immediately. *Note: For an extra thick crackly top, add 2 more teaspoons of sugar and repeat the torching process.
Directions
In a small bowl, thoroughly mix the non-dairy milk and cornstarch with a whisk or fork and set aside.
In a medium saucepan, heat the coconut milk, ½ cup sugar, cinnamon, ginger, nutmeg, cloves, and salt over medium/high heat just until boiling.
Turn the heat to medium/low and slowly drizzle the cornstarch mixture into the saucepot, whisking continuously. Keep whisking until the mixture becomes very thick in texture (about 1-2 minutes). Turn off the heat and whisk in the vanilla.
Pour the custard evenly into your crème brulèe or custard dishes (you can use ramekins or coffee mugs as well). Let them cool for 10 minutes then chill in the refrigerator for 4 hours or overnight.
Remove the crème brulèe 1 hour before torching so that it comes down to room temperature. Sprinkle about 2 teaspoons of sugar onto each ramekin then shake it so that it spreads evenly. Do not use brown sugar because the molasses will burn.
Hold your torch about 2-3 inches from the sugar and melt the sugar until it bubbles and turns slightly golden. Be sure to move your torch back and forth continuously so that it does not burn in one spot. If you see any black spots forming, move your torch away from that area as it is beginning to burn, which you do not want. Once there is no more visible dry sugar, let the crème brulèe sit for 3-5 minutes and serve immediately. *Note: For an extra thick crackly top, add 2 more teaspoons of sugar and repeat the torching process.
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