Part 1: True Gold Cashew Crème Brulee
Ingredients
Method- 1500g Almond Milk
- 1 Vanilla Bean (optional)
- 400g Granulated Sugar
- 135g deZaan True Gold Cocoa powder
- 30g Cornstarch
- 700g Cashew Paste (unsweetened)
- 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
Method- 300g Cane Sugar for garnish
- 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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