It cracks under the tooth before melting in your mouth… Back to the classics! No need to complicate things: all we want is a simply comforting dessert. If, like us, you love crème brûlée, we suggest making the one from the book Gâteaux et desserts vegan inratables by Linda Vongdara. All of this comes with super simple tips and perfect techniques to guarantee success every time. Grab your spoons!
Ingredients to Shop
For 6 people
Preparation: 10 minutes
Cooking: 5 minutes
Rest: 20 minutes
For the vanilla and olive oil custard:
- 250 g oat milk
- 200 g soy milk
- 100 g brown sugar
- 10 g potato starch
- 10 g corn starch (like Maizena®)
- 1 g agar-agar
- 20 g vanilla extract
- 15 g amber rum
- 130 g olive oil
For the caramelization:
- 30 g powdered sugar
Vanilla and Olive Oil Custard
In a saucepan, using a whisk, mix the milks, brown sugar, starches, agar-agar, vanilla, and rum.
Bring the mixture to a boil, stirring constantly.
Let the preparation boil for at least 1 minute.
Recipe
Vanilla and Olive Oil Custard
In a saucepan, using a whisk, mix the milks, brown sugar, starches, agar-agar, vanilla, and rum.
Bring the mixture to a boil, stirring constantly.
Let the preparation boil for at least 1 minute.
Remove from the heat and add the olive oil. Emulsify the preparation with an immersion blender.
Pour the mixture into six ramekins and let it cool for about 20 minutes, then refrigerate for at least 30 minutes until ready to serve.
Caramelization: Sprinkle the surface of the custards with a little powdered sugar.
Use a kitchen torch to caramelize for a few seconds and serve immediately.
Variations: Replace the vanilla extract with orange blossom extract, and sprinkle the surface with crushed pistachios—flavors that will remind you of the delicious Lebanese flan.
No Panic!
If you don’t have a kitchen torch, sprinkle the custards with brown sugar and use the grill mode of your oven at 200 °C to caramelize the surface very quickly.
Discover also the Delicious Ramens from Club Med Chefs and A Thai Detox Soup to Kickstart the New Year.
