Vegan Chai Creme Brulee

vegan-chai-creme-bruleeCreme Brulee is one of my absolute favourite desserts and I love trying different fusions and varieties. A couple of weeks ago my darling friend Rebecca from Cooking by Laptop suggested that she had an idea for a recipe; Vegan Chai Creme Brulee, and I was all over it. Normally I don’t accept guest posts, but a dairy free, gluten free, chai based recipe – hello, it’s like it was made for me!

That’s the thing about good friends, when they see something that they know would be perfect for you, they can’t help share it. I’ve had the pleasure of getting to know Rebecca over the last few months and she’s been tweeting me links to stories I’d like, telling me about the best gluten free food finds in my area, and even invited me to speak to her social media class about blogging – she’s good people. In fact, she’s one of my ‘mornis’ (morni means peacock in Punjabi, and is an expression I save for my favourite girlfriends, that are beautiful inside & out).

Be sure to stop by Rebecca’s blog and show her some love, and click on the read more link for the Vegan Chai Creme Brulee recipe: 

Recipe: Vegan Chai Creme Brulee

1 can coconut cream
1/2 cup non-dairy milk (I used vanilla soy)
2 tbsps agave nectar (or honey if you’re okay with that)
1 chai tea bag, or 1-2 tbsps loose chai tea
1/2 cinnamon stick
6 cloves
4 cardamom pods, smashed
1/2 tsp vanilla or vanilla bean paste or a 1/2 vanilla bean, scraped
additional white sugar 
 
In a medium saucepan, place the coconut cream and soy milk, along with all the spices, tea and vanilla. Heat gently, until the milk mixture is just under boiling. It will be steaming a little. Do not let it boil. Heat like this, gently, for about 5 minutes, stirring occasionally, to allow the flavours to infuse the milk. 
 
Put the agar agar in a small bowl, strain the tea, and ladle a little of the coconut mixture over. Stir well, then add slowly back into the pot, stirring well until dissolved. 
 
Transfer the mixture to a container with a pouring spout, and pour into ramekins or small mason jars (mine made 4 small 125 ml ramekins). 
 
Put the ramekins in the fridge to cool and set for about 3-4 hours. 
 
When ready to serve, cover the top with an even layer of white sugar. Brulee the sugar with a torch, or place under the broiler of your oven to melt and burn the sugar into a hard crust. Serve and enjoy! 

 

 

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