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Ingredients: (makes 2 x 5 inches cake)
vanilla custard
400 g soy milk
1/2 cup coconut custard
1/4 cup coconut sugar
pinch of turmeric for color
1/2 tsp agar agar powder
1 vanilla bean or essence
pinch of sea salt
Caramelised top
1-2 tbsp sugar
Vanilla cake
1 1/4 cup coconut flour
1/2 cup coconut sugar
1/4 tsp baking powder
1/2 baking soda
1/8 tsp salt
1/2 cup plant based milk
1/4 cup of plant based yogurt
1/4 cup of butter, melted
2 tsp vanilla bean extract
Vanilla Custard
In a saucepan combine milk, vanilla, sugar and mix well. Cook on a medium high heat, when the mixture starts to boil, add turmeric powder, coconut custard, salt and agar-agar. Stir constantly until agar is completely dissolved. Strain mixture through a mesh sieve over a small bowl. Pour mixture to the molds. Refrigerate for at least 2 hours to set.
Cake
Preheat oven to 175C. Line baking sheet with parchment paper or use a silicone tray.
In a mixing bowl, combine dry ingredients. In a separate bowl, combine wet ingredients. Fold the mixture gently with a spatula to incorporate.
Pour the batter into prepared pan. Bake for 25 mins or until toothpick comes out clean. Let cool completely. Use a cake ring to cut out the cakes. Place cake in a cake ring, set aside.
When vanilla custard is fully set, take out from the fridge, place custard over the cake, top each custard with about 1-2 tsp of sugar in a thin layer. Use a kitchen torch to melt the sugar and form a crispy top. Allow the creme brulee to rest in the fridge for at least 5 hours.
