Crematta™ Crème Brûlée

Method

STEP 1: Combine milk, sugar, nutritional yeast, cornflour in a small pan. Heat gently whilst whisking constantly until the mixture no longer feels grainy. This is a sign that all the sugar has dissolved. Add the salt, vanilla pod, seeds and vanilla extract to the pan. Increase the heat, bringing the mixture to a gentle simmer (again whisking constantly so that it does not burn or stick) until it begins to thicken.

STEP 2: As soon as the mixture thickens, remove from the heat and transfer from the pan into a large mixing bowl to cool. Remove the vanilla pod.

STEP 3: Using a large spatula, fold through both tubs of Crematta™ until fully combined before pouring the custard into the four ramekins to cool completely. Once cool, cover with cling film then transfer to the fridge to set overnight.

STEP 4: Before serving, evenly sprinkle a tablespoon of demerara sugar over the top of each ramekin to completely cover the vanilla custard. Caramelise the sugar using a kitchen blowtorch, or place under a very hot preheated grill until the sugar is golden brown. Serve immediately.