Crème Brûlée with Vanilla

Ingredients:

Serves 3

3 dl of vanilla soy milk or other vegetable milk
3 tbsp of confectioners sugar
1 tsp of vanilla sugar or seeds of a quarter vanilla bean
2 tsp of corn starch

Sugar for topping


Directions:

Heat soy milk slowly. Whisk constantly from now. Shake confectioners sugar and vanilla together with a little soy milk or water. (While whisking you ask? - YES ;)) Add to soy milk. Do the same with corn starch. Add slowly little by little - still whisking. When turned to custard, pour into portion sized bowls or whatever you wanna use. Leave to cool in the fridge for at least 2 hours (- or place in the snow if you cant wait)

When cooled - and just before serving - sprinkle sugar on top and blowtorch until the sugar caramelizes.

Take care if the containers are fragile and you're using a hardware grade blowtorch like I do and you're taking pictures at the same time... or this will happen to you too:

Sweet and Tangy Zest

Ingredients:

Zest from 1 orange or any other citrus fruit (organic naturally)
2 tbsp of sugar
Boiling water

Directions:

Remove as much of the white inside of the zest. Cut into wanted sizes no wider than 5 mm. Poor over boiling water until almost covered. Add sugar. Simmer until water has evaporated. Cool on baking or wax paper. When cool dip in sugar. Use for decoration on cakes or as a snack.

Luxury variation:
Dip in melted chocolate, grated coconut or dried chili flakes.