Makes: 2x 7-ounce Servings
Ingredients
| 1x | 2x | 3x | Ingredient |
| ½ | 1 | 1½ | pint Raspberries and/or Blueberries, fresh |
| 1 | 2 | 3 | cups Plant-Based Milk (almond, soy, etc) |
| ⅛ | ¼ | ⅜ | cup Corn Starch |
| ¼ | ½ | ¾ | cup Sugar |
| 2 | 4 | 6 | tsp Vanilla |
| 2* | 2* | 2* | tsp Sugar for each Ramekin, carmelized |
Instructions
- Add all ingredients to a blender and blend well. Make sure that the plant-based milk is cold and not warm, otherwise the creme may become lumpy.
- Pour mixture into a cold pan and heat up on medium heat (DO NOT use a warm pan). Stir constantly until it thickens, approximately 5 minutes.
- Spoon the mixture into ramekins and even out so that the surface is flat.
- Let cool down on the counter, and then set in the refrigerator for at least 1 hour or until chilled thoroughly.
- Before Serving: Sprinkle 2 tsp Sugar over each ramekin. Carmelize sugar with creme brulee torch. Garnish with raspberries on top.
- NOTE: If you don’t have a creme brulee torch, you can put under the broiler to melt and carmelize the sugar. BE CAREFUL. It carmelizes quickly.
Updated by Erica from ExceedinglyVegan.com
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