"A colorful spin in a loved classic, this is a super easy delish and beautifull creme brulee that for sure vegans and non vegans will enjoy alike!"
Vegan Rainbow Creme Brulee
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- Recipe Card
Prep time 20mins
Cook time 5mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 cups Flax milk ( you can sub for a differente plant based milk)
- 1 can Coconut condensed milk (7.4 oz)
- 1/2 ounce Sarrapia ( tonka bean ) you can sub for vanilla bean
- 2 tablespoons vegan powder Coconut milk ( make sure it doest have dairy some brands do)
- 1 pinch salt
Method
Step 1
In a small pot mix the flax milk, coconut condensed milk , grated sarrapia or vanilla bean and cook at medium heat for 5 minutes.
Step 2
In a metalic bowl, mix powder coconut milk, salt and cornstarch.
Step 3
Once the milk mixture is hot, add the coconut milk powder and cornstarch and stir all the time! mix really well at medium heat for 5-6 minutes ( the consistency should be thicker but not solid)
Step 4
Once the mixture is ready, divide in 4-5 containers depending on how many layers of color you want to make.
Colors and burnt sugar finish
ingredients
- 1 teaspoons blue spirulina
- 1 teaspoons powder dragon fruit
- 1 teaspoons dunaliella salina powder
- 1 tablespoons cane sugar
Color mixing and sugar coating
Step 1
Divide the creme brulee mix into 4 - 5 containers and mix with the desired colors (dunaliella salina for yellow, blue spirulina for blue, green spirulina for green, powder dragon fruit for pink and a mix of blue spirulina and dragon fruit for purple)
Step 2
Add the custard color mix finishing with yellow ( remember to use glass containers since the last step is to burn the sugar on top of the custard and plastic will melt)
Step 3
Put on the frigde for about 15 -30 minutes to completely cool down and firm up a little bit. Once is cool, add a thin layer of graulated sugar on top of the custard, and using a torch proceed to make the brulee ( burning of the sugar) Garnish with fresh fruits and edible flowers, enjoy!