CREMATTA™ CRÈME BRÛLÉE
Ingredients
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350g JULIENNE BRUNO Crematta™
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250ml Unsweetened non dairy milk
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75g Fine caster sugar
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1 Tsp nutritional yeast
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40g Cornflour, sieved
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¼ Tsp sea salt flakes
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1 Vanilla pod, split, beans removed
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2 Tsp vanilla extract
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60g Demerara sugar (to caramelise top
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4x 9cm Brulee ramekins
Method
- 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.
- 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.
- 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.
- 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.
Field Notes
Our take on this classic dessert, rich creamy custard beneath a beautifully golden leopard spotted caramel surface with that unmistakable crack when shattered by the back of your spoon.
Crematta™ Crème Brûlée only comes with ONE word of warning… It’s highly addictive and you’ll be going back for second helpings once you’ve tasted this!
