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DeZaan True Gold Vegan Creme Brulee
Part 1: True Gold Cashew Crème Brulee
  • 1500g Almond Milk
  • 1 Vanilla Bean (optional)
  • 400g Granulated Sugar
  • 135g deZaan True Gold Cocoa powder
  • 30g Cornstarch
  • 700g Cashew Paste (unsweetened)
Cara Buat
  1. Sift dry ingredients into a bowl & mix to combine. Reserve.
  2. Bring almond milk & vanilla to a soft boil.
  3. Add dry ingredients while continuously whisking to prevent from clumping or burning.
  4. Cook until thickened.
  5. Transfer to a heat-proof container & allow to cool to 4°C/39°F.
  6. Blend in the cashew paste.
  7. Portion 200g into desired ramekins. Cover (without touching the mixture)
  8. Allow to set in refrigerator over-night.
  9. Temper approx. 15min out of refrigerator prior to serving.
  10. Refer to assembly for further instructions.
Part 2: Assembly
  • 300g Cane Sugar for garnish
Cara Buat
  1. Once crème brulee is set & ready to serve. Sift raw cane sugar over the top into a even layer.
  2. Torch sugar until golden brown. Serve immediately.


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8 koki, 30 resep, 1 bahan utama.

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