Holiday Spiced Crème Brulee
This show-stopping crème brulèe is infused with warm holiday spices and has a crackly torched top.
- ¼ cup soy, almond, or rice milk
- ¼ cup cornstarch or arrowroot
- 1 (14-ounce) can coconut milk
- ½ cup sugar, plus extra for brûlèe
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract (or seeds scraped from 1 vanilla bean)
In a small bowl, thoroughly mix the nondairy milk and cornstarch with a whisk or fork and set aside.
In a medium saucepan, whisk together coconut milk, ½ cup sugar, cinnamon, ginger, nutmeg, cloves, and salt, and heat over medium-high heat just until boiling. Reduce the heat to medium and slowly drizzle the cornstarch mixture into the saucepan, whisking continuously. Let cook until the mixture becomes very thick in texture, about 5 minutes, whisking frequently. Turn off the heat and whisk in the vanilla.
Pour the custard evenly into crème brûlèe or custard dishes, ramekins, or coffee mugs. Smooth the tops. Let them cool for 10 minutes; then chill in the refrigerator for 8 hours or overnight.
Remove the custards from the refrigerator 1 hour before torching so that they come to room temperature. Sprinkle about 2 teaspoons sugar onto each ramekin, then give it a little shake so that the sugar spreads evenly.
Hold your torch about 2 to 3 inches from the sugar and melt the sugar until it bubbles and turns slightly golden. Be sure to move your torch back and forth continuously so that it does not burn in one spot. Once there is no more visible dry sugar, let the crème brûlèe sit for 3 to 5 minutes and serve immediately.
Note: For an extra thick crackly top, add 2 more teaspoons of sugar and repeat the torching process.