Vegan Banana Pudding Brûlée
Vegan Banana Pudding Brûlée is my go-to dish when I’m trying to impress non-vegans 😉Banana – nouna tropical plant of the genus Musa, certain species of which are cultivated for their nutritious fruit. Compare banana family, the fruit, especially that of M. paradisiaca, with yellow or reddish rind. NOTE: This recipe will require you to chill the mix 8 hours or overnight
- 2-3 ripe bananas sliced
- 1/4 cup dairy-free milk
- 2 tablespoons cornflour
- 2/3 cup caster sugar plus more to caramelize
- 1/8 teaspoon coarse salt
- 1 teaspoon vanilla extract
- 1/2 cup coconut cream refrigerate overnight and only scoop out the solid part at the top
- 2 cups vegan whipped topping
- Pinch turmeric for color optional
- Slice one of the bananas into coins and place 2-3 coins into the separate small plates (this will be used for toppings)
- Meanwhile, place the rest of the ingredients into a high-speed blender and blend to form a smooth cream.
- Once done, pour into a saucepan over medium heat. Bring to a gentle simmer and cook for 5-7 minutes, whisking continuously, until the milk starts to thicken.
- Pour it in a glass, smooth the tops and leave to chill for 10 minutes.
- Cover each with cling wrap and place in the fridge for at least 8 hours or overnight.
- Sprinkle sugar onto the bananas and using a hand-held blow torch, gently move the torch over the sugar-covered bananas until they’re brown.
- If you want an extra crispy layer, repeat this process again. If you don’t own a blow torch, use the grill setting on your oven. Keep a close eye on it though, to avoid any burning.
- Put the 3 sliced in banana coins, vegan whipped as toppings, and serve immediately.
Inspired by OneGreenPlanet
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.