Total time 20mins, +Chilling
Nog Crème Brûlée
- Whisk together 1/4 cup (60 ml) Silk and cornstarch in a small bowl. Pour remaining Silk in a saucepan over low heat and whisk in cornstarch mixture.
- Simmer gently until mixture thickens, about 10 minutes.
- Remove from heat and whisk in nutmeg, cinnamon, white chocolate, margarine, salt and vanilla until smooth. Pour into ramekins and refrigerate until set.
- To brûlée, sprinkle each ramekin with 1 Tbsp (15 ml) demerara sugar and place on baking sheet under broiler (or use a torch) until sugar caramelizes and turns golden brown.