Almond milk creme brulee: a dairy-free burnt cream version


The world of desserts rely heavily on dairy products. What if you are truly a sweet-tooth but your body is lactose intolerant? You don't have to give up the best part of a meal just because your body doesn't get along with dairy. Don't miss out the fun, go for this dairy-free version of the classic French creme brulee.

2 cups of almond milk
3 eggs
1 egg yolk
80 gm coconut sugar
1/2 tsp vanilla essence
1 tbsp demarara sugar (powdered)

Preheat oven to 350 degrees
Heat the milk until it reaches a near-boil temperature
Turn off the stove and keep the milk aside
In a bowl, whisk together 3 eggs and one egg yolk
Add the coconut sugar and beat until the mixture turns white
Whisk in the vanilla essence
Add milk to the bowl gradually, while whisking continuously
Fill this mixture to ramekins or bowls
Place the ramekins in a baking dish
Pour in hot water to the baking pan and place it in the preheated oven creating a water bath/bain-marie
Bake at 300 degrees for 45 minutes
Refrigerate the ramekins for 2 hours once they are cooled down
For serving, sprinkle with powdered sugar covering the top
Use a blow torch to lightly brown the sugar to form a thin layer

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