Vickys Cherry Creme Brulee, Gluten, Dairy, Egg & Soy-Free

• 150 grams (1 cup) unsalted cashew nuts
• 120 ml water
• 480 ml full fat coconut milk (canned)
• 100 grams granulated sugar
• 40 grams (1/4 cup plus 2tbsp) chickpea flour
• 2 tbsp cornstarch
• 1 pinch salt
• 2 vanilla pods
• 4 tbsp soft brown sugar
• 12 tbsp Vickys Brandied Cherries from the recipe link below

1. Soak the cashews in hot water for 1 hour until softened
2. Cut the vanilla pods in half lengthwise to open them up and scrape the seeds out with a teaspoon.
3. Everything will be used, seeds and pods
4. Put the milk, granulated sugar, chickpea flour, cornstarch, salt, vanilla pods and vanilla seeds into a medium sized pan
5. Bring to a low boil over a medium heat and let the milk start to thicken, scraping the pan sides as required.
6. Let cook, whisking continuously, for 2 minutes to ensure the taste of the flours are cooked out
7. Take off the heat and let cool for 10 minutes, removing the vanilla pods when the time is up
8. Meanwhile drain and rinse the cashews then put them into a blender with the water from the ingredients list and puree smooth
9. Pour the mixture into the blender and blitz together with the cashew puree
10. Set out 4 custard cups or ramekins and spoon a layer of the stewed cherries avoiding using the juice into the bottom of each
11. Pour the mixture evenly over the cherries then cover the ramekins with foil
12. Refrigerate for 6 hours until set or preferably overnight.
13. At this stage they'll sit happily for 2 days in the fridge so are ideal for preparing the day before
14. When ready to serve, sprinkle a tbsp of brown sugar evenly over the top of each custard and place under a preheated grill / broiler for 5 minutes or until the sugar has melted.
15. Use a medium setting and keep an eye on them
16. Once the top is burnt you'll need to eat them within an hour.
17. Don't put them back in the fridge, the sugared tops will melt
18. A lovely, creamy dessert!
19. For a coffee flavoured variation, use 120mls strongly brewed black coffee in the blender in place of the water
20. For salted caramel flavour, add 60mls of my vegan dulce du leche sauce to the cashews when adding the milk mixture into the blender and increase the salt to a 1/4 teaspoon.
21. Once the tops are burnt, sprinkle with a small pinch of good sea salt

nuts, water, coconut milk, sugar, chickpea flour, cornstarch, salt, vanilla pods, brown sugar, below

Taken from cookpad.com/us/recipes/363206-vickys-cherry-creme-brulee-gluten-dairy-egg-soy-free (may not work)