Ingredients 

7 oz. Cream 

7 oz. unsweetened almond milk 

1 Jar Crema Con Ricotta & Limone

6 Egg yolks

2 TBSP Coconut sugar  

Compte ingredients 

3/4 cup frozen strawberries 

4 TBSP strawberry pulp vinegar

1 cinnamon stick

1 tsp vanilla

1.5 tsp coconut sugar

Instructions

1. Preheat oven to 350.  Bring cream and milk to a boil, add Crema and stir until dissolved.  Allow mixture to cool.  Mix egg yolks and 3/4 TBSP of coconut sugar into mixture.
2. Divid mixture in four oven-safe bowls and put in baking dishes.  Fill baking dishes with boiling water without letting water get into bowls.  Place dish in oven for 35 minutes.  Once done, allow to cool in refrigerator overnight.
3. Mix frozen strawberries with strawberry pulp vinegar, cinnamon stick, vanilla and coconut sugar.  Bring mixture to boiling point, then reduce until thickened. 
4. Sprinkle cream brûlée with remaining coconut sugar and melt with a cooking torch.  Allow sugar to cool and serve with compote. 

Recipe adapted from Creme Brûlée from Oil & Vinegar.