1 ltr Almond Milk

12 egg yolks

100g dextrose

30gm Punish Natural Nutrition Espresso WPI

 

pre heat oven to 130 degrees.

in a pot combine almond milk and Punish Natural Nutrition Espresso WPI place on moderate heat and bring to 80 degrees

in a large bowl combine dextrose and egg yolks, combine until pale and slightly fluffy.

When milk is at temperature pour all milk mix through a fine sieve into egg mix, stir with wooden spoon until combined, pass through fine sieve again into pouring jug.

 

Pour into oven safe mould(ramekin 100ml volume) about 5mm from the top 

once all moulds are filled, place in baking tray and fill tray two thirds of the way up the mould with hot water.

Cover the tray with foil and put tray in oven.

Bake at 130 degrees for 34 minutes, check brûlée, if the top is set but still wobbly they are ready, put them back in for 5 minute intervals until you see this effect. Once they are ready shut oven off and leave in oven for 1 hour.

Take out of oven after 1 hour and set in fridge for 2 - 3 hours or until custard is set but still smooth and creamy.

 

Top with sugar and blow torch until caramelised.