Ingredients

• vanilla pod - 1
• canned coconut milk (full fat) - 6.7 fl. oz. (200ml)
• almond milk (unsweetened) - 13.5 fl. oz. (400ml)
• brown sugar - 4 tbsp.
• agar-agar - 2 ½ tsp.

Preparation Instructions

1. Cut the vanilla pod with a knife lengthwise. Scrape the marrow out with the tip of the blade and set aside .

2. In a pot, bring the coconut milk, almond milk, half of the brown sugar, agar-agar, the vanilla pod and the marrow to a boil while stirring often. Remove from the heat as soon as it boils and allow to cool to room temperature.

3. Remove the vanilla pod. Divide the mixture over 4 dishes and leave to set in the refrigerator for 1 hour.

4. Sprinkle the crème with the rest of the brown sugar and caramelize it with a burner torch.