7 Spice Creme Brûlée


1 cup cashews, soaked 6 hours
1/2 cup water
2 cups almond milk
1/2 cup organic cane sugar
1/4 cup + 2 Tbsp. chickpea flour
1/8 tsp. salt
1 1/2 Tbsp. cornstarch
2 Tbsp. LG Madagascar Vanilla White Balsamic
1 Tbsp. Epices de Lebanese 7 Spice Blend



-Drain and rinse cashews and place in food processor. Add water and puree until silky smooth.

-In a medium saucepan place 7 spice blend with almond milk and steep for 10 minutes. Strain spices. Place steeped milk back in pan and add chickpea flour, cornstarch and salt. Cook until becomes thick and continue to stir.

-Fold in cashew mixture and cool for 10 minutes.

-Add to custard cups and cool completely in fridge.

-Place sugar on-top and burn with blow torch.


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