• Hana, Nirvana Cakery


Crème brûlée - Traditionally, a rich custard base topped with a layer of carmelized sugar, made with cream, vanilla, salt, eggs, and sugar.

The first written appearance of the recipe was in 1691 in the French cookbook "Le Cuisinier Royal et Bourgeouis" by Francois Massialot, a cook at the Palace of Versailles.

The English version, Burnt Trinity Cream, is said to have been developed by a student at Trinity College in the 17th century and had the college crest burnt into the sugar on the top.

In Catalonia, they have enjoyed Crema Catalana since before the 18th century when the recipe was first recorded there.

We asked Hana, of Nirvana Cakery to create a chocolate crème brûlée that was vegan and common allergen free using our Amore di Mona Bulk Bar.

She did, and it's so simple.


PREP TIME - 10 mins

COOK TIME - 20 mins

TOTAL TIME - 30 mins

Serves: 4 to 6 servings


  • 5.3oz Amore di Mona chocolate (150g)

  • 2cups oat cream (480ml)

  • 2tbsp raw sugar plus extra to caramelise on top

  • 1½tbsp agar flakes


  1. Finely chop dark chocolate and set aside.

  2. Pour oat cream into a small pot, stir in sugar and agar flakes, bring to a boil and leave to simmer for about 5 to 10 minutes stirring frequently until the flakes have dissolved.

  3. Take off the heat, stir in chopped chocolate and mix until completely melted.

  4. Pour evenly into each ramekin and place into fridge for about 1 hour until set.

  5. Sprinkle with some sugar over each ramekin and use a blow torch to caramelise the top.

  6. Serve and enjoy!

#ChocolatePudding #DessertCream


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couverture chocolat speciale

Phone - 502.532.8322


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