Pumpkin Banana Crème Brûlée
1 cup pureed pumpkin
1 ripe banana
1/2 cup coconut milk
1/2 cup vanilla nondairy milk (I use soy)
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 tablespoon cornstarch
pinch salt
1 teaspoon vanilla extract
3 tablespoons vegan sugar
3 tablespoons maple syrup
4 tablespoons vegan pure cane sugar
1. Put all ingredients except the pure cane sugar in a blender and mix thoroughly. Preheat oven to 375 degrees Fahrenheit.
2. Pour mixture from blender into 3 crème brûlée bowls. Put the bowls in a pan of water and put the pan in the oven for about 1 hour, or until the top looks nicely brown. Some cracking may occur.
3. Remove from water and put the pure cane sugar evenly on the top. Put the 3 bowls directly under the broiler tray until the sugar melts, then take out and let cool.
You could also use a food torch and melt the sugar that way. Garnish with a sprig of mint. Crack the top crust with a spoon and dig in!
SO HOW'D IT GO?
These had AMAZING flavor!! I didn't have a Brûlée pan, so i used a lined cupcake tin and ended up with 9 mini-Brûlées. My mom (omni) tried one and sh thought they were a bit runny. I substituted the coconut milk for the beverage kind (I assumed you meant the creamy coconut milk from a can) and I also used canned pumpkin. Would any of these switches have done this, or were they sim[ly undercooked? (I ended up going 5-10 minutes over recommended time, btw)
:)>>>Regardless, these are delicious!!
Dear Cam,
Please marry me.
Love,
Base
Good recipe! We ended up using 1/4 cup of coconut and 3/4 cup of soymilk as a substitute for the soymilk....unfortunately this alters the texture a bit...but really yummy none the less.
Easy enough to make...put it all in the blender and you are done!
The fun part is using the blow torch to get that sugar caramelized!! >:D