From the kitchen
Cashew Milk Crème Brûlée
A classic baked custard with a crackling caramelized sugar top, made rich with cashew milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 2 cups Cashew Milk
- 1 Vanilla Bean, split and scraped
- 5 large Egg Yolks
- 1/3 cup Sugar, plus more for the topping
- Pinch of Salt
Method
- Preheat oven to 325°F. Heat the cashew milk and vanilla bean until steaming.
- Whisk the egg yolks, sugar, and salt together, then slowly whisk in the warm milk to temper.
- Strain into ramekins, then place in a baking dish filled with hot water halfway up the sides.
- Bake 30 to 35 minutes, until just set with a slight jiggle. Chill at least 3 hours.
- Sprinkle a thin, even layer of sugar over each custard and caramelize with a kitchen torch just before serving.
Kitchen note
Cashew milk's natural richness means this custard needs less egg yolk than a version made with a leaner plant milk to reach the same silky set.
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