Nog Crème Brûlée

Silkology: the delicious art of cooking with Silk

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Servings
6
Total Time
20 min
+ refrigeration

Ingredients
  • 3 cups (750 ml) Silk Vanilla soy, almond or coconut beverage
  • 3 Tbsp (45 ml) organic cornstarch
  • 1/2 tsp (2 ml) freshly grated nutmeg
  • 1/4 tsp (1 ml) cinnamon
  • 6 oz (180 ml) good quality white chocolate, chopped
  • 1 Tbsp (15 ml) margarine (or butter)
  • 1/2 tsp (2 ml) salt
  • 1 tsp (5 ml) vanilla
  • 6 Tbsp (90 ml) demerara sugar for brûlée

 

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Preparation
  • Whisk together 1/4 cup (60 ml) Silk and cornstarch in a small bowl. Pour remaining Silk in a saucepan over low heat and whisk in cornstarch mixture.
  • Simmer gently until mixture thickens, about 10 minutes.
  • Remove from heat and whisk in nutmeg, cinnamon, white chocolate, margarine, salt and vanilla until smooth.  Pour into ramekins and refrigerate until set.
  • To brûlée, sprinkle each ramekin with 1 Tbsp (15 ml) demerara sugar and place on baking sheet under broiler (or use a torch) until sugar caramelizes and turns golden brown.