13.5 oz/ 400 ml can of coconut cream
1 tbsp of arrowroot powder (If you dont have use cornstarch)
1/4 cup of granulated sugar
1/4 cup raw cashews
1 tsp of nutritional yeast
1 tsp of vanilla extract
A pinch of turmeric to give it a little colouring
+ 4 tbsp of granulated sugar for the topping
Combine the coconut cream, arrowroot powder, sugar, and cashews in a saucepan. Stir to combine. Bring to a simmer over medium heat, keep on stirring during this process (About 5 minutes). Remove from heat.
Add the cream mixture to a high speed blender. Add the nutritional yeast, vanilla, and turmeric. Blend until creamy and no lumps.
Pour the cream into four 4 inch ramekins (or 8 smaller ramequins). Let cool and place in the fridge to set overnight.
Before serving, sprinkle the top of each ramequin with 1 tablespoon granulated sugar (Make sure there are no lumps in the sugar) and make sure the entire surface of cream has sugar over it (Simply shake it sideways and it will even out). Use a kitchen torch to carmelize the sugar and create a crispy top coating. Let cool and serve immediately or let cool, cover and refrigerate (Maximum 3 days).
Cristina for Peas & Peace 🙂