deZaan True Gold Crème Brulee
Nutty, caramel, and slight fruity cocoa crème brulee.
Servings: 12 Portions
Equipment
- Sifter
- mixing bowl
- Stovetop/Boiler
- whisk
- Heat-proof container
- Thermometer
- ramekins
- Refrigerator
Ingredients
- 1500 g Almond Milk
- 1 each 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 Cane Sugar (for garnish)
Instructions
True Gold Crème Brulee
- Sift dry ingredients into a bowl & mix to combine. Reserve.
- Bring almond milk & 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 & 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!