How do I make vegan crème brûlée with a twist of lavender?

Infuse a touch of floral elegance into your Vegan Crème Brûlée by adding fragrant lavender. A dessert that tastes as beautiful as it looks.

You'll need

Items needed to answer the question, How do I make Vegan Crème Brûlée with a twist of lavender. Items include: Coconut milk Cashews Culinary lavender buds Coconut cream Maple syrup Vanilla extract Salt Granulated sugar

Coconut milk 1 cup
Cashews 1/2 cup
Culinary lavender buds 2 tablespoons
Coconut cream 1/2 cup
Maple syrup 1/4 cup
Vanilla extract 1 teaspoon
Salt pinch
Granulated sugar to taste

Take note
Be cautious with the blowtorch while caramelizing the sugar on top. It can get pretty hot. And remember, this guide is for making a vegan version of Crème Brûlée, so no dairy or animal products allowed!

1

Infusing the lavender

In a saucepan, combine 1 cup of coconut milk, 1/2 cup of cashews (soaked overnight and drained), and 2 tablespoons of culinary lavender buds. Gently heat the mixture over low heat for 10 minutes, stirring occasionally. Remove from heat and let it steep for another 10 minutes. Strain the mixture to remove the lavender buds and set aside.

2

Preparing the custard

In a separate bowl, whisk together 1/2 cup of coconut cream, 1/4 cup of maple syrup, 1 teaspoon of vanilla extract, and a pinch of salt. Once combined, pour in the infused coconut milk mixture and whisk until well-incorporated.

3

Baking the custard

Preheat your oven to 325°F (160°C). Pour the custard mixture into ramekins, filling them about 3/4 of the way up. Place the ramekins in a deep baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins. This will create a water bath and ensure even baking. Bake for about 45 minutes or until the custard is set.

4

Chilling and caramelizing

Remove the ramekins from the water bath and let them cool to room temperature. Then, cover with plastic wrap and refrigerate for at least 2 hours or until fully chilled. Just before serving, sprinkle a thin layer of granulated sugar on top of each custard. Use a blowtorch to caramelize the sugar until golden and crispy. Be careful, it's hot!