Vegan Crema Catalan

• 400ml of light coconut milk/ or coconut milk
• Peel of lemon
• ½ tsp cinnamon
• 3 tsp brown sugar
• 1 tsp agar agar powder
• ½ tsp vanilla paste

Firstly infuse the coconut milk with the lemon peel and cinnamon, then remove.

Add the remaining ingredients and bring just to point of first bubbles to simmer, stirring all the time so as to ensure no lumps in your mixture.

Pour into ramekins and allow to set in the fridge, sprinkle with an additional teaspoon of brown sugar (per ramekin) and blowtorch if you want a crunchy topping.

Serve with fresh seasonal fruits.