Mix the sugar, the rice starch , the seeds scraped from the vanilla bean and then pour in gradually the Hoplà Veg&Bio Almond drink while stirring. Pour the mixture in a saucepan and let it thicken while stirring on a medium heat. Cool down in a bowl covered with cling film.
Pour the cold custard in cocottes, dust with abundant brown sugar and using the pastry torch caramelise the surface right before serving.
Vegan, Gluten-Free, Lactose-Free