Pumpkin Spice Creme Brulee
A delicious dairy free custard infused with pumpkin and warm spices topped with a shatteringly crisp caramel creme brulee topping. Made with Native Forest Classic Coconut Milk by @darngoodveggies
This really is what pumpkin dreams are made of!
Dip your spoon right into this cozy fall recipe!
Ingredients
-
1 can Native Forest Coconut Milk
-
1/2 raw cashews
-
2 tablespoons arrowroot starch
-
1/4 cup pumpkin puree
-
1/4 cup maple syrup
-
1 teaspoon pumpkin pie spice
-
1 teaspoon vanilla extract
-
1/4 teaspoon salt
-
1/4 teaspoon turmeric (optional for color)
-
2 tablespoons sugar
Directions
-
Add all the ingredients, except the sugar, into a high speed blender and blend until smooth. Pour the mixture into a pot and heat on medium, stirring constantly, until the mixture thickens.
-
Pour the mixture into 4 ramekins and place in the fridge to set, about 4 hours.
-
Evenly sprinkle the sugar over the tops of the custards. Place them onto a sheet pan and into an oven set to broil. Watch them closely and remove them once the tops are golden and bubbly. Let them harden and cool before serving.
