Mango Coconut and Rose Crème Brûlée! (Vegan)

Updated at: Thu, 17 Aug 2023 03:37:46 GMT

Step 1

Whisk together the mango pulp, coconut milk, rose water, vanilla, sugar, and cornflour in a saucepan before placing on the heat. Ensure no lumps of cornflour remain

Step 2

Then place on a medium-high heat and stir continuously. Switch between a spatula and a whisk to ensure no lumps

Step 3

Once thickened, take off the heat and add the butter. Mix to incorporate

Step 4

The mixture should coat the back of the spatula

Step 5

Transfer equally between ramekins and place immediately in the fridge to set for a min of 5hrs

Step 6

Shortly before serving, caramelise the sugar over a medium-low heat until smooth and just going brown. Transfer to baking paper to cool completely

Step 7

Grind the cooled shards into coarse granules

Step 8

Spoon equally on top of the set custard, then heat with a blow torch or place under the grill

Step 9

Allow the layer to set for several minutes before serving. Garnish with dried rose petals

Step 10

Must be served immediately or the sugar crust will soften.

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