Elderflower Creme Brûlée

Serves: 4-6
Cooks in: 20 minutes
Difficulty: 3/10
Gluten free


1 cup/250ml Oat Cream or Coconut Milk

2-3 Elderflower Blossoms 

1/2 cup/125ml Maple Syrup 

1 & 1/4 cups/310ml Non Dairy Milk

4 Heaped Tbs of Corn Flour/Starch

6 tbs Caster Sugar, to finish

Over a low heat, heat the oat cream in a saucepan with the elderflower & maple syrup. Gentle infuse the mix for 10-15 minutes. 

Meanwhile whisk non dairy milk with the corn flour in a small mixing bowl until smooth. 

When the elderflower has been infused, strain it out & discard then add the cornflour/milk mixture to the saucepan, whisk until the mixture has thickened. This should take around 4 minutes. 

Once the mix is thick & creamy (custard like consistency), quickly pour the mixture into your ramekins then allow to set in your fridge.

Once set sprinkle over a little caster sugar & grill/blow torch the top until caramelised.