Sun-dried tomatoes and basil crème brûlée

Name: Sun-dried tomatoes and basil crème brûlée
Total time: 15 min
Yield: 2
Ingredients: 130ml Bjorg rice drink; 150ml Bjorg oat cooking cream; 16g cornstarch; 0.5 teaspoon of agar-agar; 20g sun-dried tomatoes; basil leaves; Brown sugar

15 to 30 min

Beginner

The recipe

Cut the sun-dried tomatoes into small dices and chop the basil leaves.
Pour the milk, cream, cornstarch and agar agar into the pan, whisk and bring to a boil.
Turn down the heat and continue stirring for another 3 minutes.
Add the sun-dried tomatoes and basil and mix quickly.
Pour the mixture into 4 ramekins and leave for 3 hours in the fridge.
Sprinkle some brown sugar with a tablespoon and place under the broiler or use a blowtorch.
Serve immediately.

Organic Culinary Aids

Organic plant-based drinks

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