Indulgent, luxurious and an absolutely irresistible - that's the essence of the True Gold creme brulee vegan dessert. The crackling, caramelised sugar coating gives way to a creamy, nutty base with hints of caramel and cocoa. There's no doubt about this one, the delightful treat is sure to sweeten your day!
True Gold cashew creme brulee
Ingredients1500g almond Milk 1 Prova Gourmet vanilla pod (optional) 400g Sucranna granulated sugar 135g deZaan True Gold cocoa powder 30g cornstarch 700g cashew paste (unsweetened) | MethodSift dry ingredients into a bowl and mix to combine. Set aside. Bring almond milk and vanilla to a soft boil. Add dry ingredients while continuously whisking to prevent from clumping or burning. Cook until thickened. Transfer to a heat-proof container and allow to cool to 4°C/39°F. Blend in the cashew paste. Portion 200g into desired ramekins. Cover (without touching the mixture). Allow to set in the fridge over-night. Temper approx. 15min out of the fridge prior to serving. |
Assembly
Ingredients300g Billingtons cane sugar for garnish | MethodOnce crème brulee is set and ready to serve, sift raw cane sugar over the top into an even layer. Torch sugar until golden brown. Serve immediately. |
Recipe courtesy of deZaan
