Easy Vegan Creme Brulee

Nature’s Charm Coconut Custard is delicious on its own, with tinned peaches or used in a trifle. But here’s a fancier recipe you can try with it (it’s easy too!)

You will need ramekins and a blow torch… and you will need to prep this a few hours before, in a very cold fridge.

Ingredients (serves 4):

• 1 tin coconut custard
• ½ cup brown sugar
• ¼ cup cane sugar
• Raspberries

Method:

Divide the custard between 4 small ramekins. Place the ramekins at the back of a very cold fridge and let the custard set a few hours (it will become firmer).

Once set, top each ramekin with 1 tbsp brown sugar, spread even, then sprinkle 1 tsp cane sugar on top. Caramelise the sugars with a butane torch until they become dark brown and bubbly. If you don’t have a blow torch, a very hot spoon will work (google it).

Serve immediately, with fresh raspberries and a mint sprig.

*Adapted recipe by Nature’s Charm.

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