You can make this vegan apricot creme brulee dessert well ahead, but caramelize the sugar topping just before you serve it. Professionals use a blow torch to get the perfect sugar crust, but the broiler in your oven works nearly as well.
Recipe courtesy Lucy Waverman and King Pharmaceuticals Canada
Combine apricots, apricot nectar and water in a small pot over high heat. Bring to a boil, turn heat to medium-low and simmer for 10 minutes or until apricots are very soft.Add coconut milk, vanilla and salt and use an immersion blender to puree mixture until smooth.
Place minute tapioca in a coffee grinder and grind until powdery. Add to apricot mixture in pot and heat over medium heat until mixture bubbles. Remove from heat and allow to cool, stirring occasionally to dissolve tapioca.
Divide apricot creme brulee mixture between 4 to 6 oiled shallow, wide ramekins. Place in the refrigerator and chill until set.
Preheat broiler to high.
Place ramekins on a baking sheet, and sprinkle each with a tablespoon of sugar. Place under broiler about 6 inches (15 cm) from the element, and broil for 3 to 5 minutes or until sugar has dissolved and become golden. Watch carefully to make sure the sugar does not burn.
Per serving: 410 calories, 12 g total fat, 11 g saturated fat, 0.5 g monounsaturated fat, 0 g polyunsaturated fat, 80 g carbohydrates, 3 g protein, 0 mg cholesterol, 5.5 g fibre, 64 mg calcium, 60 mg magnesium, 30 mg sodium, 790 mg potassium, 1 mg vitamin E, 3.6 mg iron, 83 RE vitamin E, 2.4 mg vitamin C