Creme Brule:2 cups cashews (raw, unsalted)
6 Tablespoons agave nectar (or brown sugar mixed in 1 T water)
2 cups water (you'll see how these ingredients on their own make the cream in Creme Brule)
6 Tablespoons vanilla custard powder (most custard powders in stores I have seen are vegan until you add milk)
1 teaspoon sea salt
2 Tablespoons granulated sugar (turbino or raw sugar) to sprinkle over top of each dish
How to make it:
1. Put cashews, agave nectar, water, custard powder and sea salt in a blender for a few minutes until it is really creamy
2. Pour it into a small pot on minimum heat, whisking continuously until it thickens up.
3. Only if it is lumpy: Cool it a bit and then pour it back into the blender for a few seconds to get out the lumps and make it really smooth. Hold the blender lid loosely over the top when you do this because the custard is still fairly hot, and might make the lid pop up if it's on tight.
4. Fill small, oven-safe ceramic or metal bowls only half way because it tends to bubble up. Sprinkle 2 Tablespoons of granulated sugar (like raw chunky sugar) over top of each of the filled bowls, and put them under the broiler for a few minutes until you see the surface browns and becomes crispy.
5. Take out and let cool off before serving. In the meantime you can start making the berry compote...
Berry Compote Topping:1 cup blueberries
1 cup cranberries
3 Tablespoons agave nectar or pure maple syrup
How to make it:
1. This is very simple. Just simmer the berries, (you can actually use whatever berries you like), in a pan (I like cast iron pans), with 3 Tablespoons of agave nectar or maple syrup (or you can use sugar), for about 5 minutes until the juices come out, bubble and become thick (like syrup). Spoon a little on top of the creme brule just before you serve it.
Serve 4 (unless you eat it all yourself!). Just double the recipe if you need more.