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Vanilla Canary Yellow Safflower Crème Brûlée

Immunity boosting GOOD FOR YOU Vanilla Canary Yellow Safflower Crème Brûlée, dessert for champions that gives you the goldenlicious sugar rush to make any day perfect with a crispy snap!


Vanilla Custard:
¼ tsp Suncore Foods® Canary Yellow Safflower Powder
1 cup full fat coconut (thickened cream, leave the liquid behind)
⅓ cup organic unsweetened soy milk or almond milk
1 tbsp cornstarch
1 tbsp superfine sugar
1 tsp pure vanilla extract
½ tsp agar-agar powder

Caramelized Top:
1 tbsp superfine sugar


1. To make the vanilla custard, in a medium bowl combine cornstarch, milk, vanilla and mix well.

2. Pour cornstarch-milk mixture, coconut cream, sugar into a saucepan and cook on a medium-high heat, when the mixture started to boil, add Suncore Foods® Canary Safflower Powder and agar-agar, constant stirring until agar completely dissolved.

3. Strain mixture through a mesh sieve over a small bowl. Pour mixture to the ramekins. Let cool down and set in the fridge for at least 2 hours.

4. When the vanilla custard is fully set, take out from the fridge, top each custard with about 1-2 teaspoon of sugar in a thin layer. Using a kitchen torch, melt the sugar and form a crispy top. Allow the creme brulee to rest in the fridge for at least 5 minutes before serving.