No eggs, no dairy – how can one possibly make creme brulee without these things? At least one that actually tastes good? Well, here’s how. Although it’s much more a pudding than a custard, this tasty vanilla creme brulee will satisfy anyone’s desire for a rich, creamy dessert. If you don’t have a brulee torch, simply put the ramekins under the broiler for a couple of minutes – be sure to watch them closely!
In a 2-quart saucepan whisk vigorously:
1 3/4 cups non-dairy milk (any milk except soy) – for a richer creme brulee, use 1 cup of non-dairy creamer and 3/4 cup milk*
1/4 cup avocado oil (or other mild tasting oil)
3 tablespoons arrowroot
1/4 cup date sugar
3/4 teaspoon agar
2 teaspoons vanilla extract
pinch of sea salt
Whisk until the arrowroot, agar and date sugar are all dissolved. Place over medium heat, whisking often, until the mixture thickens and you see small bubbles along the outer edge of the pot. Remove from heat and pour into 1/2 cup ramekins and let cool on the counter for about 1 hour before covering with plastic wrap and refrigerating until thoroughly chilled, 2-3 hours. Before serving, sprinkle the top of each ramekin with:
1/4 to 1/2 teaspoon of date sugar
Using either a torch or the broiler, caramelize the sugar. This should take about 1 minute per ramekin with the torch and about 3-5 minutes under the broiler. Date sugar doesn’t caramelize as easily as cane sugar and will not get hard. Let sit for about 5 minutes before serving.
*If using a creamer that has added fat, reduce the amount of oil added to the milk or omit it entirely.
cookingwithoutallergens 
Wow!!!
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