Vegan Crème Brûlée with Coconut Cream

Open the refrigerated tins and scoop out only the thick solidified cream, discarding or reserving the watery liquid. Measure 800 ml of the thick cream into a medium saucepan. Add the coconut milk, 80 g caster sugar, vanilla extract, vanilla pod and seeds, salt, and cornflour. Whisk until smooth and no lumps remain.

Add the agar-agar powder to the cold mixture and whisk again to combine evenly before applying any heat.

Place the saucepan over medium heat and bring the mixture to a gentle simmer, whisking continuously, until it begins to thicken noticeably — about 8–10 minutes. Do not allow it to boil hard or the agar-agar will lose setting power.

Reduce the heat to low and cook for a further 3 minutes, whisking constantly, to fully activate the agar-agar.

Remove the vanilla pod. Pour the custard evenly through a fine-mesh sieve into four 150 ml ramekins, filling to 5 mm below the rim.

Allow the ramekins to cool to room temperature, uncovered, for 30 minutes.

Cover each ramekin with cling film and refrigerate for a minimum of 4 hours, or overnight, until the custard is fully set and completely cold to the touch.

When ready to serve, uncover the ramekins and blot any surface condensation gently with a sheet of kitchen paper. Divide the remaining 80 g caster sugar evenly over the four custards and spread into a thin, even layer reaching the edges.

Using a kitchen blowtorch held 3–4 cm from the surface, caramelise the sugar in slow circular motions until it turns a deep amber and forms a uniformly crackled, glassy top — approximately 2–3 minutes per ramekin. Serve immediately.