How to make the best plant-based Creme Brulee

A NEW WAY TO BAKE : CRÈME BRÛLÈE
Crack through caramelised sugar into a sumptuous custard. This is a dessert that needs no introduction. For this recipe, the custard is the same as that for the crème caramel but served with blowtorched sugar in the ramekin.
RECIPES
This is the tutorial that loads via QR code from my book: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts
geni.us/ANWTB
INGREDIENTS NEEDED:-
Vanilla Custard
- oat or soy milk
- caster (superfine) sugar
- vanilla pod (bean), seeds scraped out
- cornflour (cornstarch)
- custard powder
- coconut oil (deodorised)
Also required
- caster (superfine) sugar or Demerara sugar
EQUIPMENT
- digital scales amzn.to/3Oqs8vF
- silicon spatula amzn.to/3On2yaR
- bowls amzn.to/3DrEDke
- large saucepan
- 6 ramekins 8cm (31/4 in)
- kitchen blowtorch
SOCIAL
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[@carinasoares9155]

I love your videos!

[@edithharmer1326]

❤Could you please insert the quantity of the ingredients of this delicious desert! Much appreciated! Greetings from Edith, a happy Subscriber 🌹🌹🌹

[@rajataichsarkar2779]

I have just subscribed to your channel and would definitely follow you...Liked the way you demonstrated the sugar dom session...hope to get your reply soon

[@philkhoury]

Thanks and welcome!

[@rajataichsarkar2779]

@@philkhoury I will pursue a course of culinary, especially in the arena of Pattiserie..Would you mind sharing your Insta ID so that I can get tips or lessons from your end personally..If you want then I can share my Insta ID here..

[@noalandsberger1163]

Which vegan custard powder brand would you recommend? The one I could find online, Bird's, is sweetened. Should I account for that and add less sugar to the recipe? Thank you very much!!

[@philkhoury]

Hi there!! I use birds but it doesn’t contain sugar. Lately though I have been reducing the sugar in the brûlée recipe from 280 to 200grams. I like to go heavy on the Demerara sugar for a nice crunch and even recommend an intial blowtorch with a hardware level blow torch and then sprinkle on some more sugar and continue bruleeing some more. I share this technique on the UKs Saturday Kitchen on BBC

[@noalandsberger1163]

@@philkhoury thank you! Can't wait to try this recipe (and others)