- soy, almond, or rice milk 2/3 dl (ca 75 ml)
- 2⁄3 dl (ca 40 gram) cornstarch or arrowroot
- 1 (400 gram) can Coconut milk
- 1 1⁄2 dl sugar, plus extra for brûlèe
- 1⁄2 st Vanilla pod
- 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, 1 1⁄2 dl sugar, vanilla seeds 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 remove the vanilla pod.
- 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 at least 2-3 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 into each ramekin, then give it a little shake so that the sugar spreads evenly.
- Hold your torch about 3-4 cm from the 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.