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Vegan Creme Brulee

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.

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