Philip Khoury served up a delicious vegan creme brulee on Saturday Kitchen.

The ingredients are: 830ml oat or soya milk, 200g caster sugar, 1 vanilla pod, split lengthways and seeds scraped, 60g cornflour, 30g custard powder, 75ml coconut oil and 100g demerara sugar.

See recipes by Philip in his book titled: A New Way to Bake available from Amazon now.