For this Valentine's Day, surprise your sweetheart with an impressive-looking, delicious yet ultra-simple crème brulèe for two. This adaptation of Chloe Coscarelli's recipe is vegan and requires no baking.
Combine one sixteenth cup almond milk (or your non-dairy milk or choice) and one sixteenth cup cornstarch in a small bowl until well mixed. Set aside.
In a medium-sized saucepan over medium heat, whisk the following ingredients: half a can of coconut milk, one quarter cup sugar, one half teaspoon cinnamon and a pinch of salt. Whisk continuously until boiling, then lower the heat to medium and drizzle in the cornstarch and milk mixture, still whisking. When the mixture thickens, in approximately three minutes, turn off the heat and add one half teaspoon of vanilla extract, whisking again to combine.
Spread the mixture between two ramekins, pouring directly from the saucepan into each one. You can easily use coffee mugs if you don't own ramekins. Wait ten minutes, then transfer the ramekins into the refrigerator to chill for eight hours.
Before torching the tops of the desserts, remove them from the refrigerator and let them sit at room temperature for one hour. Sprinkle sugar on top of each one (about two teaspoons each) and torch: hold your torch several inches from the sugar, moving constantly to that the sugar melts and bubbles evenly and does not burn.