Vegan Banoffee Crème Brûlée
This vegan banana creme brulee recipe creates a super indulgent dessert that everyone can enjoy. Banana chips add a great crunch to enhance the banoffee flavour.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
This creme brulee is a deliciously indulgent dessert, topped with crispy banana chips that give a great crunch.
What is creme brulee?
Creme brulee is a rich custard dessert that’s sealed with a caramelised sugar topping.
It originates from France and translates as ‘burnt cream.’
Traditionally, the custard is made with cream and eggs but in the recipe below we use soya milk and vegan custard powder.
Usually, creme brulee has a classic vanilla flavour but our recipe consists of bananas and coconut milk for a gorgeous banoffee layer.
Is soy milk a good substitute for milk in custard?
Soy milk can be used in the same quantities as dairy milk would be for foods like custard. It’s great for both baking and cooking.
The consistency of soy milk is similar to dairy milk so you’ll end up with a similar custard, as soy milk is flavourless unlike other plant milks like almond or hazelnut.
Total Time: 4 hours and 15 minutes
Prep Time: 4 hours
Cook Time: 15 minutes
Calories: 396
Servings: 4
Rating:
Total Time: 4 hours and 15 minutes
Calories: 396
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the banoffee layer
- 30 30 ml tinned coconut milk
- 0.25 0.25 tbsp coconut oil
- 15 15 g soft brown sugar
- 0.5 0.5 bananas, peeled and sliced
- For the custard
- 90 90 ml soya milk
- 7.5 7.5 g custard powder
- 15 15 g caster sugar
- 15 15 g dried banana chips
- For the brûlée
- 1 1 tbsp caster sugar
Method
- Start by making the caramel. Put the coconut milk, sugar, and coconut oil into a pan on medium-high heat and cook for 4-5 minutes until brown and caramelised.
- Split the bananas between 4 ramekins and top with the caramel.
- Place in the fridge for 1 hour to set.
- Now for the custard. Add the soya milk, caster sugar, and custard powder to a saucepan and whisk to combine.
- Place on medium heat and cook for 4-5 minutes until cooked and a thick custard has formed.
- Mix in half a packet of dried banana chips, then pour this mix over the caramel and banana ramekins and place back into the fridge for 2-3 hours until chilled and set.
- To serve, sprinkle the top of each brûlée with a teaspoon of caster sugar and use a blowtorch to caramelise the sugar.
- Top with the remaining banana chips and enjoy!
Each 237g serving provides:
16g Fat, 13g Saturates, 62g Carbohydrate, 45g Sugars, 3g Fibre, 3.8g Protein, 0.1g Salt.
Still in need of a sweet treat? Discover our best vegan cheesecake recipes!
