What You Need
• 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
Serves: 4
Prep: 10 mins
Chill: 1 hr
Nutrition per
serving:
138 kcal
9g Fats
15g Carbs
1g Protein
GF
DF
LC
V
N
What You Need To Do
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.