• 1 vanilla pod
• 6.7 fl. oz. (200ml) canned coconut milk, full fat
• 13.5 fl. oz. (400ml) almond milk, unsweetened
• 4 tbsp. brown sugar
• 2 1/2 tsp agar-agar
Prep: 10 mins
Chill: 1 hr
Cut the vanilla pod with a knife lengthwise. Scrape the marrow out with the tip of the blade and set aside.
In a pot bring the coconut milk, almond milk, half of the cane sugar, agar-agar, the vanilla pod and the marrow to the boil while stirring often. Remove from heat as soon as it boils and allow to cool to room temperature.
Remove the vanilla pod. Divide the mixture over 4 dishes and leave to set in the refrigerator for 1 hour.
Sprinkle the crème with the rest of the brown sugar and caramelize it with a burner torch.