With the arrival of the festive season, dinners with friends and sweet moments that warm up winter nights also begin. This version of crème brûlée with a Tarwi twist is lighter, more nutritious and naturally creamy thanks to Tarwi's vanilla plant protein. A simple, comforting dessert that is perfect for sharing, with all the traditional flavour but with a modern twist and 100% plant-based. 🌱✨
🕒 Total time: 20 minutes
🕒 Refrigeration time: minimum 2 hours
🍴 Serves: 6 to 8 small bowls
Ingredients for the custard:
- 3 tablespoons cornflour
- 3 tablespoons vanilla protein powder
- 70g cup of brown or muscovado sugar
- 200ml + 800ml plant-based milk of your choice
- 2 lemon zest
- 1 cinnamon stick
- 1/4 teaspoon turmeric
Ingredients for the caramelised pears:
- 2 pears, sliced and peeled
- 2 tablespoons coconut sugar
- 2-3 tablespoons butter (we use vegan butter)
- ground cinnamon to taste
- pinch of salt
🥣 Preparation:
1. In a frying pan, melt a tablespoon of butter and add two tablespoons of sugar.
2. Add two sliced pears and a pinch of salt. Sauté until the slices are caramelised. Set aside.
3. In a bowl, add the cornflour, protein powder, brown sugar and 200 ml of plant-based milk. Mix well until everything is dissolved and there are no lumps.
4. In a saucepan, add the remaining plant-based milk, lemon peel, cinnamon stick, dissolved starch and protein mixture, and turmeric. Heat over medium-low heat.
5. Stir constantly until the milk boils and thickens.
6. Arrange the caramelised pear slices in bowls and cover with the custard. Refrigerate for 2 hours.
7. Serve with sprinkled cinnamon.
