Cashew-creme Brulee with Berry Compote

  • Cashew-creme Brulee with Berry Compote
Ranking: 3 more votes required!

Rated 5 out of 5 based on 2 votes

Ingredients

  • 2 cups raw cashews
  • 4 Tbls agave nectar or maple syrup
  • 2 cups water
  • 6 Tbls vanilla custard powder
  • 1/2 tspn sea salt
  • 1/4 cup coconut sugar
  • 100 g mixed frozen berries

Method

Makes 8 Brulees
240 Calories per serve

Brulee:

Put all the ingredients, minus the sugar, in a blender and blend until smooth. Transfer to a saucepan and over low heat, whisk while the mixture thickens.

Transfer the custard mixture back into the blender, and blend well.

Place ramekins on a baking tray. Fill up the ramekins with the custard to ¾ full. Sprinkle the sugar over evenly. Place under a hot grill for 5-7 minutes or until browned ie ‘brulee’

Sugar Free Berry Compote:

In a saucepan bring the frozen berries to the boil with enough water to cover. Allow the berries to bubble and liquid to evaporate, stirring occasionally.

Serve the Crème Brulee with the berries.

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  • Can you get vegan custard powder? If so this is an amazing recipe for vegan cane-sugar free brûlée! So creative. I’m not vegan but I do ‘dabble’ and its recipes like this that make me think I could be one full time. Thanks!

    Reply

    by Sara Y on 19/10/2012, 21:11
    Sara Y
    • Orgran Vanilla Custard Powder is completely vegan :)

      Reply

      by Courtenay Perks on 21/10/2012, 11:31
      Courtenay Perks
      • I always buy my vanilla custard powder at the Vegan store here in Brisbane … but thanks for the hint for the Orgran powder! your Brulee sounds very delicous.

        Reply

        by Angela H. on 11/12/2013, 10:37
        Angela H.