Servings: 12 Portions
Equipment
- Sifter
- Mixing Bowl
- Stovetop
- Whisk
- Heat Resistant Container
- Thermometer
- Ramekins/Small Cups
- Refrigerator
Ingredients
- 1500 g Almond Milk
- 1 Vanilla Bean (optional)
- 400 g Granulated Sugar
- 135 g deZaan Holland True Gold 20/22% Natural Cocoa Powder
- 30 g Cornstarch
- 700 g Cashew Paste (unsweetened)
- 300 g Powdered Sugar (for garnish)
Instructions
True Gold Crème Brulee
- Sift dry ingredients into a bowl & mix to combine. Reserve.
- Bring almond milk & 1 Vanilla Bean to a soft boil.
- Add dry ingredients, including 135 g deZaan Holland True Gold 20/22% Natural Cocoa Powder, while continuously whisking to prevent from clumping or burning.
- Cook until thickened.
- Transfer to a heat-proof container & 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 refrigerator over-night.
- Temper approx. 15min out of refrigerator prior to serving.
Assembly
- Once crème brulee is set & ready to serve. Sift raw cane sugar over the top into a even layer.
- Torch sugar until golden brown. Serve immediately, and enjoy!