VEGAN CRÈME BRÛLÉE

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

1. Whisk oat milk, coconut milk, sugar, cornstarch, vanilla, and salt in a saucepan.
2. Cook over medium heat, whisking, until thick and smooth.
3. Pour into ramekins and chill 2–3 hours until set.
4. Sprinkle sugar on top, torch or broil until caramelized.
5. Cool 1–2 min, crack and enjoy with your favourite toppings, i.e., strawberries, blueberries, raspberries, mint leaves, powdered sugar, etc.