Rhum vanilla creme brulé


500 ml of Bio Rice Drink Almond
50 g of agave syrup
30 g of coconut oil
1/2 vanilla stick
Half a shot of dark rum
2 g of agar agar
Caster sugar to taste for caramelisation⁠

Made with


In a small saucepan combine the Rice Drink Almond with the agave syrup, the coconut oil, the vanilla stick opened and scraped out with a small knife and the agar agar. Mix well with a whisk and bring to the boil for 1 minute. Turn off the heat, add the rum, wait a few minutes and pour into the ceramic moulds. Allow the cream to harden well in the freezer.
Take out of the freezer, sprinkle the cream with caster sugar and caramelise with a blowtorch until a brown, crispy crust forms. Serve immediately.