Chapter Thirty-Seven

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Strawberry Creme Brulee

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This is a really special recipe. I’ve been meaning to develop a more nourishing recipe for creme brulee, and this turned out so beyond my expectations that I needed to post it for New Years Eve celebrations! It’s so ridiculously good, perfectly pink on top, slightly tangy, super sweet and creamy. This Creme Brulee needs to be on the top of your to-do list!

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The base of this recipe is made up of coconut milk, and coconut cream. Believe it or not, if you whisk this correctly with your agar powder this will become lusciously creamy. It’s sweetened with honey (easily replaced with maple syrup to make it vegan) and St. Dalfours strawberry jam which has no added sugar! The final taste ends up being so insanely delicious it’ll be very hard to believe there's no refined sugar! Make sure to add in the seeds of a vanilla bean or vanilla extract to bring forth that lovely creme brulee flavor and do not forget to add a pinch of turmeric! This will mimic the color that egg yolks bring to a traditional creme brulee.

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Agar powder can be slightly tricky to work with, flakes work differently than powder (powder is stronger) and you need to whisk it as it simmering strongly or boiling for 3-5 minutes. This will ensure the agar has activated properly and it will help it set in the fridge. This might take 3-6 hours depending on your agar powders strength.

The maple-strawberry sugar is pretty wonderful. You basically want to blitz together maple sugar and freeze dried strawberries. What you get is a tangy, sweet, bright pink powder that is irresistible. You want to finely cover the tops of your creme brulees after they’ve set in the fridge with this powder (too much and it'll be harder to brulee).

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