Desserts

​Cookie Butter Brulee

A creme brûlée is far from vegan! However, this cookie butter brûlée is a rather tasty alternative.

​Cookie Butter Brulee

Print Recipe

Ingredients

  • Coconut cream 250ml
  • Coconut milk 50ml
  • Icing sugar 1 table spoon
  • Cookie butter (biscoff biscuit spread) 2 table spoons
  • Granulated sugar 2 table spoons
  • Desiccated coconut 1 table spoon

Instructions

1

Pour coconut milk and cream into a mixing bowl and sieve in the icing sugar.

2

Use an electric mixer to whisk until light, fluffy and thick.

3

Stir in two table spoons of cookie butter and gently mix with a spatular.

4

Cover the mixture and cool in the refrigerator for at least two hours before emptying the mixture into ramekins leaving a small space below the rim to allow for sugar.

5

Empty into the top of the ramekin and use the flat side of a table knife to run across the edge and level the sugar.

6

Now, the top can be caramelised by either placing the ramekin under a grill to melt the sugar and allow the top to crisp. Or my personal preference is to use a chefs torch, and keeping a uniform distance between the torch flame and the sugar, begin to caramelise the sugar and then move the flame around the top until all of the sugar is caramelised.

7

Dust with desiccated coconut and serve.

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