True Gold Crème Brulee

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: True Gold Cashew Crème Brulee

Ingredients

1500g Almond Milk
1 Vanilla Bean (optional)
400g Granulated Sugar
135g deZaan True Gold Cocoa powder
30g Cornstarch
700g Cashew Paste (unsweetened)

Method

Sift dry ingredients into a bowl & mix to combine. Reserve.
Bring almond milk & vanilla to a soft boil.
Add dry ingredients while continuously whisking to prevent from clumping or burning.
Cook until thickened.
Transfer to a heat-proof container & allow to cool to 4°C/39°F.
Blend in the cashew paste.
Portion 200g into desired ramekins. Cover (without touching the mixture)
Allow to set in refrigerator over-night.
Temper approx. 15min out of refrigerator prior to serving.
Refer to assembly for further instructions.

Part 2: Assembly

Ingredients

300g Cane Sugar for garnish

Method

Once crème brulee is set & ready to serve. Sift raw cane sugar over the top into a even layer.
Torch sugar until golden brown. Serve immediately.

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