Chai Crème Brûlée
Chai Crème Brûlée
Cinnamon is a wonderful ingredient to manage the uptake of sweetness in the dish and ensure stable blood sugars that will keep your moods and energy levels balanced.
Servings
Prep time
Cook time
Recipe
Ingredients
- 400mL tin additive-free coconut cream
- 125mL almond milk
- 1 tbsp rice-malt syrup
- 1 chai teabag
- ½ cinnamon stick
- 6 whole cloves
- 4 cardamom pods, bruised
- ½ tsp alcohol-free vanilla extract
- 1 tsp agar agar
- ⅓ cup coconut sugar
Method
- Combine coconut cream, almond milk, rice-malt syrup, teabag, spices and vanilla in medium saucepan over medium heat. Bring to simmering point but don’t allow to boil. Simmer for 5 mins, stirring occasionally. Strain, then return liquid to saucepan, discarding the solids.
- Place agar agar in small bowl and ladle over a little coconut mixture. Stir well, then slowly pour back into saucepan, stirring well until dissolved. Pour into ramekins and refrigerate for 3–4 hours or until set.
- When ready to serve, cover tops with even layer of coconut sugar and place under grill set to high, or use blowtorch, until caramelised crust appears on top.
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