Creme brulee is a classic European dessert known for its signature crust on top. The makhana creme brulee is a vegan take on the dish, replacing eggs and cream with foxnuts, bananas, soy milk, and almonds. And in this version, the trademark crust is achieved without a blowtorch! A no-cook, no-bake dessert where the maximum time is spent chilling the dish, makhana creme brulee is bound to be a favourite.
Ingredients
UNITSIngredients
1 cupRaw makhana/fox nuts
½ cup Almonds
1Small banana
1 cupSoy milk
1 tspCocoa powder
3 tspSugar
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Directions
Description - Step 1
Make the powdered base
In a high-speed blender, add makhanas and almonds and grind them to a slightly coarse powder. Now, mix in the cocoa powder.
Description - Step 2
Add the wet ingredients
In the same blender, add the banana (cut in two) and milk. Add the milk gradually. Blend it all together till the mixture attains a slightly thick, custard-like consistency.
Description - Step 3
Chill the creme brulee
Add the blended mix in four, equal-sized containers (either ramekins or small bowls). Ideally, freeze the creme brulee for at least an hour (or even two, if you have time). However, if you’re short on time, freeze for at least 20 minutes.
Description - Step 4
Create the caramel crust
To create a caramel crust, sprinkle ¼ tsp sugar on top of each container of the chilled brulee. Next, heat a spoon. Now hold it carefully and gently press the back of the spoon on top of the brulee. This will melt and caramelize the sugar, creating the signature brown crust.
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European
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Dessert
