Vegan Crème Brülée

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250 ml unsweetened almond milk

70 g caster sugar (superfine)

40 g cornflour (cornstarch)

400 g chilled full-fat canned coconut milk (*see recipe notes)

1 vanilla pod (optional)

2 tsp vanilla extract

¼ tsp sea salt

50 g cane sugar (or caster sugar)

Place 4 large 180ml ramekins on a tray and set them aside.
Add the almond milk, caster sugar, and cornflour to a saucepan and place on it a low heat. Whisk vigorously for a couple of minutes until the sugar has dissolved. Slice the vanilla pod in half and scrape out the seeds. Add the seeds and pod to a saucepan along with the coconut milk, vanilla extract, and sea salt.
Turn up the heat to medium-high and bring the mixture to a simmer, while continuously whisking. Continue to simmer for 5 minutes, the custard will start to thicken. Make sure you are constantly stirring the custard to avoid it burning to the bottom of the pan. I recommend alternating between a whisk and rubber spatula.
Remove the saucepan from the heat. Pass the mixture through a sieve to remove any large particles from the vanilla pod. Allow it to cool slightly for 5 minutes. Distribute the custard between the serving ramekins, cover with clingfilm or a plate. Refrigerate for at least 2 hours until set.
Just before serving, add 1 tablespoon of cane sugar or caster sugar in an even layer on top of each dessert. Use a blowtorch to caramelize the sugar until browned. Serve immediately.