Vegan Banana Pudding Brûlée
My go-to dish when I'm trying to impress non-vegans ;)
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