This is part of my 3-course dinner series, where I show you the vegan 3-course dinner I cooked my parents. My parents are not vegan, but trough my cooking I like to show them that you can eat delicious vegan things!

For this recipe I tried out a recipe by the Albert Heijn (a Dutch supermarket), of which the original recipe can be found HERE.

NOTE: Because I prefer not to have everything taste like coconut, I tried to make this with alpro cuisine instead. However, I think that this cooking cream substitute contains a lot less fat, which made the crème brûlèe   a little less creamy than I would like. Next time I probably will try to make a homemade cashew cream by blending 50 grams of cashews and 150 mL of water, to recreate a milk with the same fat content as coconut milk, but without the coconut flavour.

I also had to add a lot more sugar to the top to make it caramelise, seeing that the recommended 2 table spoons just didn’t work for me. I also would add a bit more to the creamy part of the crème brûlèe, just to make it a bit sweeter.

Ingredients for 4 people:

• 200-250 mL of coconut milk or Alpro cuisine (see NOTE)
• 400 mL of unsweetened almond milk
• 8 tbsp. of sugar
• 1 vanilla pod
• 1 tsp. of agar agar (around 3 grams)
• 150 grams of raspberries (or any fruit to serve on the side)

Supplies:

• A pot
• A crème brûlèe torch
• Four ramakins
• Four plates

Instructions:

1. Scrape the seeds from your vanilla pod by cutting it and scraping the inside with a knive
2. Add your two types of milk, half of your sugar (4 tbsp.) the vanilla seeds, the scraped vanilla pod and the agar to a pot
3. Bring to a boil, then turn of the stove and let cool to room temperature (don’t be afraid if it doesn’t look thickened at this point!)
4. Scoop the vanilla pod from the pot, then divide the crème mixture over your four ramakins, then put in the fridge for around an hour
5. Just before serving, add a table spoon of sugar on top of your cream and use your torch to brown the sugar on top
6. Put a ramakins on the plate, then add the raspberries along the side
7. Serve and enjoy!