Creme Brulee


  • 1 cup coconut cream
  • 1 1/2 cup SOW Chia Milk
  • 4 Tbsp of powdered sugar (icing sugar)
  • 2 Tbsp of cornstarch
  • 1 tsp of vanilla essence
  • 1/2 cup granulated sugar for the surface
  • A pinch of salt


In a pan on low fire heat up the coconut cream.

While the cream is heating up, in a separate bowl mix the SOW chia drink with the cornstarch until the latter is completely dissolved. Then add the powdered sugar, vanilla and salt and mix again.

Add the mixture to the coconut cream and keep it hot on a minimal fire. Keep stirring so the mixture does not get stuck to the bottom of the pan and no clumps are formed. After a few minutes the mixture will start to become thicker, but do not stop stirring. When the mixture has acquired a creamy consistence, turn of the fire and take the pan off.

Pour the warm mixture into small molds. Let them cool off and then keep them in the fridge for at least 40 minutes.

When this time is over, take the molds out of the fridge and sprinkle the sugar on top of them. With a small kitchen blowtorch, burn the sugar so it turns into caramel. Wait for it to become hard.


Note: if you have coconut cream in a tin, you should keep it in the fridge overnight to separate the cream from the liquid. The cream should be on top. When you open the tin, carefully take the cream out and do not use the liquid at the bottom of the tin.

If you have no coconut cream, you can replace it by some more vegan drink.


Portions: 6