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Vickys Cherry Creme Brûleé, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Cherry Creme Brûleé, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 1 minutes
Serving : 4
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Prepare the ingredients before making Vickys Cherry Creme Brûleé, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Cherry Creme Brûleé, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Cherry Creme Brûleé, Gluten, Dairy, Egg & Soy-Free

  • 150 grams (1 cup) unsalted cashew nuts
  • 120 ml water
  • 480 ml full fat coconut milk (canned)
  • 100 grams granulated sugar
  • 40 grams (1/4 cup plus 2tbsp) chickpea flour
  • 2 tbsp cornstarch
  • 1 pinch salt
  • 2 vanilla pods
  • 4 tbsp soft brown sugar
  • 12 tbsp Vickys Brandied Cherries from the recipe link below

How to Make Vickys Cherry Creme Brûleé, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Vickys Cherry Creme Brûleé, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Soak the cashews in hot water for 1 hour until softened
  • Step 2
  • Cut the vanilla pods in half lengthwise to open them up and scrape the seeds out with a teaspoon. Everything will be used, seeds and pods
  • Step 3
  • Put the milk, granulated sugar, chickpea flour, cornstarch, salt, vanilla pods and vanilla seeds into a medium sized pan
  • Step 4
  • Bring to a low boil over a medium heat and let the milk start to thicken, scraping the pan sides as required. Let cook, whisking continuously, for 2 minutes to ensure the taste of the flours are cooked out
  • Step 5
  • Take off the heat and let cool for 10 minutes, removing the vanilla pods when the time is up
  • Step 6
  • Meanwhile drain and rinse the cashews then put them into a blender with the water from the ingredients list and puree smooth
  • Step 7
  • Pour the mixture into the blender and blitz together with the cashew puree
  • Step 8
  • Set out 4 custard cups or ramekins and spoon a layer of the stewed cherries avoiding using the juice into the bottom of each
  • Step 9
  • Pour the mixture evenly over the cherries then cover the ramekins with foil
  • Step 10
  • Refrigerate for 6 hours until set or preferably overnight. At this stage they'll sit happily for 2 days in the fridge so are ideal for preparing the day before
  • Step 11
  • When ready to serve, sprinkle a tbsp of brown sugar evenly over the top of each custard and place under a preheated grill / broiler for 5 minutes or until the sugar has melted. Use a medium setting and keep an eye on them
  • Step 12
  • Once the top is burnt you'll need to eat them within an hour. Don't put them back in the fridge, the sugared tops will melt
  • Step 13
  • A lovely, creamy dessert!
  • Step 14
  • For a coffee flavoured variation, use 120mls strongly brewed black coffee in the blender in place of the water
  • Step 15
  • For salted caramel flavour, add 60mls of my vegan dulce du leche sauce to the cashews when adding the milk mixture into the blender and increase the salt to a 1/4 teaspoon. Once the tops are burnt, sprinkle with a small pinch of good sea salt
Vickys Cherry Creme Brûleé, Gluten, Dairy, Egg & Soy-Free Reviews

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