Raymond Blanc's Vanilla Crème Brûlée (Adapted)
300ml non-dairy milk (I use Alpro’s Roasted Unsweetened Almond Milk)
40 demerara sugar (for caramelising)
Bring milk to the boil in a pain with the vanilla extract, cook at a gentle simmer for 5 minutes. Turn off the heat and set aside.
In a mixing bowl, whisk together the egg yolks and sweetener until a pale straw colour.
Pour in the hot milk and mix well. Spoon off any foam from the surface and set aside.
Preheat oven to 140c/275f/Gas 1.
Pour equal quantities of the mixture into ramekins. Line a deep roasting dish with kitchen paper and place the ramekins on top.
Add enough boiling water to the roasting dish to reach 3/4 of the height of the ramekins.
Transfer to the oven and bake for 30m until the mixture has just set. Remove each ramekin from the water and leave to cool. Chill for an hour.
Preheat the grill to very hot. Sprinkle the tops of each cream with demerara sugar and caramelise under the grill for 2-3minutes. Leave to cool for the sugar to set into a crisp layer of caramel.
*recipe can be made vegan using egg replacers
**weight of sweetener will depend on the brand and type that you use. It should be the equivalent of 40g caster sugar.