3/4 c. sugar
1/4 c. vanilla almondmilk
2 T. cornstarch
1/2 t. cinnamon
1/4 t. salt
1 T. vanilla
Add all ingredients in a blender and mix for a minute, or until smooth and foamy. Grease 6 ramekins and fill with the custard. Place ramekins in a dish filled with 2 c. hot water. Bake at 350 degrees for 45 minutes, or until the custard pulls away from the sides. Refrigerate for 45 minutes or more. Top custard with 1/4 c. sugar and brulee with a torch until golden. Let cool for a minute before eating.
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