A classic French dessert, reimagined. This plant-based Crème Brûlée has the same silky custard and caramelized sugar top you know and love, but with a wholesome twist! Made with Alté Egg, almond milk, and coconut cream, it’s creamy, delicate, and completely egg-free. High in plant protein, light on cholesterol, and rich in flavour, this dessert proves you can indulge without compromise.
INGREDIENTS
- ¼ cup Alte Egg
- 1 cup almond milk
- ½ cup coconut cream
- 1 tbsp corn starch
- ½ tsp vanilla oil
- ¼ cup caster sugar
(Serves 2)
METHOD
- Whisk oat milk, coconut milk, sugar, cornstarch, vanilla, and salt in a saucepan.
- Cook over medium heat, whisking, until thick and smooth.
- Pour into ramekins and chill 2–3 hours until set.
- Sprinkle sugar on top, torch or broil until caramelized.
- Cool 1–2 min, crack and enjoy with your favourite toppings, i.e., strawberries, blueberries, raspberries, mint leaves, powdered sugar, etc.