Vegan Creme Brulee
Servings: 2
Ingredients
- 1 can of full-fat coconut milk
- 1/3 cup erythritol
- 1/3 cup cornstarch
- 1/2 vanilla pod
- 2 tablespoons granulated sugar
Instructions
- Combine the coconut milk, erythritol, and cornstarch in a saucepan; give it a good stir. Whisk vigorously until the sugar has dissolved.
- Slice the vanilla pod in half and scrape out the seeds. Add 1/2 of vanilla pod and seeds to the saucepan. Bring to a simmer over medium heat for about 5 minutes (Make sure to stir continuously using a wire whisk to avoid lumps).
- Remove from heat. Pour your Crème Brulee into 2 ramekins (or 2 serving bowls). Place in the refrigerator to set for at least 4 hours.
- Before serving, sprinkle the top of each custard with 1 tablespoon of granulated sugar. Use a kitchen torch to caramelize the sugar and create a crispy top coating.
- Serve immediately and enjoy!
Notes
8 WW points.
Nutrition
Serving: 1ramekin | Calories: 365kcal | Carbohydrates: 38.1g | Protein: 2.4g | Fat: 24.1g | Saturated Fat: 21.3g | Polyunsaturated Fat: 0.2g | Sodium: 38mg | Potassium: 251mg | Fiber: 0.2g | Sugar: 12.6g | Vitamin C: 1.1mg | Calcium: 54mg | Iron: 3.8mg