• 350g JULIENNE BRUNO Crematta™ 350g JULIENNE BRUNO Crematta™
  • 250ml unsweetened non dairy milk 250ml unsweetened non dairy milk
  • 75g fine caster sugar 75g fine caster sugar
  • 1 tsp nutritional yeast 1 tsp nutritional yeast
  • 40g cornflour, sieved 40g cornflour, sieved
  • ¼ tsp sea salt flakes ¼ tsp sea salt flakes
  • 1 vanilla pod, split, beans removed 1 vanilla pod, split, beans removed
  • 2 tsp vanilla extract 2 tsp vanilla extract
  • 60g demerara sugar (to caramelise top 60g demerara sugar (to caramelise top
  • 4x 9 cm brulee ramekins 4x 9 cm brulee ramekins


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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!

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