Vegan Crème Brûlée

Ingredients

• 0.5 cup s vanilla coconut milk beverage cold divided
• 2 tablespoons arrowroot starch (see sub options in post above)
• 14 ounce full fat coconut milk canned
• 3 tablespoons cashew butter (see sub options in post above)
• 0.3 cup brown sugar light packed
• 0.3 cup maple syrup 
• 2 teaspoons vanilla extract 
• 2 tablespoons agar flakes (see notes in post above)
• 2 tablespoons sugar for topping

Equipment

• sauce pan
• oven
• whisk
• blender
• ramekin
• broiler

Directions

1. In a small dish, whisk together the ½ cup milk beverage and starch, until the starch is dissolved.
2. Add the coconut milk, cashew butter, brown sugar, maple syrup, vanilla, and agar to your blender, and blend until smooth.
3. Pour the coconut milk mixture into a medium saucepan and whisk in the remaining 1½ cups milk beverage. Turn the heat on to medium and whisk continuously while bringing the mixture to nearly boiling.
4. Give the starch-milk beverage mixture another quick whisk, and then slowly add it to your saucepan while whisking.
5. Continue cooking while whisking for about 3 minutes being careful that the mixture doesn’t boil but stays very hot. It will thicken quickly.
6. Pour the mixture into four crème brûlée dishes or ramekins; they will be quite full.
7. Place the crème brûlées in the refrigerator for at least 6 hours or overnight.
8. Just before serving, remove the crème brûlées from the refrigerator and let them stand for 5 to 10 minutes to warm up the dishes slightly.
9. Sprinkle the tops of each vegan crème brûlée with about ½ tablespoons sugar.
10. Using a kitchen torch, melt the sugar to form a crispy layer on top. If you don't have a torch, position a rack on the top level in your oven. Turn the oven on to broil, and place the ramekins under the broiler for 2 minutes (this method may soften the vegan crème brûlée a touch).