By definition (I’m a lawyer, I like definitions), crème brûlée is a dessert consisting of a creamy custard topped with a texturally contrasting layer of crispy caramel. In this version, I kept the traditional caramelized sugar on top but modified the custard quite a bit. I combined tart and somewhat bitter sea buckthorns with rich and naturally sweet coconut milk to create an interesting vegan pudding.
Bring 100 ml sea buckthorn juice, 100 ml coconut milk, 50 g sugar and 1 tsp vanilla extract per person to a boil. Solve a generous spoonful of cornstarch in water and add to the custard base. Simmer the custard until thickish.
Transfer the custard to a ramekin and allow to cool completely. Sprinkle with sugar, rest for a couple of minutes in order for the sugar to get moist and then caramelize with a kitchen torch. Decorate with edible flowers (like orchids) and serve immediately.