Crème brûlée without milk and cream

Ingredients for 4 servings:

• 250 g cream (soy cream)
• 200 ml coconut milk, creamy
• 100 ml soy milk (soy drink) (vanilla flavor)
• 80 g sugar, white or brown
• 5 egg yolks
• 1 vanilla pod(s), the pulp thereof or vanilla essence or vanilla sugar with real vanilla
• n. B. Sugar for caramelizing
• possibly lemon peel or orange peel, (organic), grated
• possibly desiccated coconut

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 45 minutes

with a delicious coconut flavor – of course also for those who have to avoid dairy products due to casein or lactose intolerance

Mix the soy cream, soy drink, and coconut milk with the egg yolk thoroughly, then add the remaining ingredients and stir until the sugar is completely dissolved. Garnish with a little grated lemon or orange zest (organic!), if desired. Let rest for at least 30 minutes. Pour through a fine sieve into ovenproof bowls – about 1.5–2 cm deep. The sieve shouldn’t be too fine, because of the vanilla. Preheat the oven to 150°C (top/bottom heat). Place the ramekins in a deep baking tray and fill with water until the filling is level. Bake for 55–60 minutes. Then let cool slightly at room temperature and, once steaming has stopped, refrigerate for at least 2 hours. Now sprinkle white or brown sugar (it’s best to grind it first) over the sugar, and caramelize it until crisp using a suitable device (a blowtorch or blowtorch from a hardware store). You can also add a little coconut flakes to the sugar to caramelize it. Be careful, it burns easily!