Vegan Brown Butter Mexican Vanilla Custard with Vanilla Powder

Ingredients

• 3 cups full-fat coconut cream (720 ml)
• 0.5 cup granulated sugar (100 g)
• 2.5 tsp powdered gelatin (7 g)
• 3 tbsp cold water (45 ml)
• 1 tsp VanillaGoods Mexican vanilla powder (3 g)
• 0.5 cup browned vegan butter (113 g)

Instructions

1. 1. Flavor note: Cook the butter until the milk solids turn golden and smell nutty before using it in the recipe.
2. 2. Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes, until it softens and looks wrinkled (this is called blooming).
3. 3. Warm the cream, sugar, and vanilla in a saucepan over medium heat, stirring, just until the sugar fully dissolves and the mixture steams. Don't let it boil.
4. 4. Remove from the heat and whisk in the bloomed gelatin until it melts completely and the mixture is smooth.
5. 5. Pour into molds or glasses and refrigerate at least 4 hours, until set with a gentle wobble in the center.
6. 6. To unmold, dip each mold briefly in warm water and invert onto a plate; or serve straight from the glass.