Pretty Delicious Life

1 Add all ingredients except for agar agar/gelatin and unrefined cane sugar to a large mixing bowl and beat with an electric hand mixer until smooth. 
2 In a saucepan over medium high heat, bring all ingredients up to a slow boil, then immediately turn heat down to low while whisking vigorously.
3 Add in agar agar/gelatin and continuing whisking mixture until it begins to thicken, about 12 minutes. Continuing whisking as long as necessary until the mixture is thick and resembles pudding.
4 Once the mixture has thickened, remove from heat and immediately transfer to individual ramekins. Keep ramekins out on a baking sheet or plate and allow to fully cool at room temperature, about 45 minutes to an hour.
5 When the mixture has fully cooled at room temperature, place them in the fridge to finish setting for 1 hour or until ready to serve.
6 Once ready to serve, add approximately 1 tbsp of unrefined cane sugar to the top of each creme brulee ramekin and caramelize using a kitchen torch. 
7 If you are not using a torch, you can place creme brulee pots on a baking sheet under the broiler for 3-5 minutes or until the sugar on top is browned. Garnish with fresh fruit or serve plain.