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
Course Dessert
Cuisine Vegan
Keyword Vegan Food
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Servings 4
Calories 333kcal
Ingredients
2-3ripe bananassliced
1/4cupdairy-free milk
2tablespoonscornflour
2/3cupcaster sugarplus more to caramelize
1/8teaspooncoarse salt
1teaspoonvanilla extract
1/2cupcoconut creamrefrigerate overnight and only scoop out the solid part at the top
2cupsvegan whipped topping
Pinchturmeric for coloroptional
Instructions
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.