I wanted to finish off peanut butter & banana week with something decadent, and what could be more decadent than creme brulee, all warm and creamy with the perfect crackly top?
1 ripe banana
1 1/2 c soy milk
1/3 c sugar
1/4 c smooth peanut butter
2 t tapioca starch
1/2 t vanilla
1/2 t agar agar powder
about 1/4 c sugar for topping
optional: 1-2 bananas for topping
- In a blender, blend together all ingredients except toppings until very smooth.
- Pour into a saucepan and cook over medium-low heat, whisking constantly, until thickened, about 5 minutes.
- Pour into shallow heat-proof dishes or ramekins. Cover and refrigerate at least 20 minutes or up to 24 hours.
- If using banana topping, slice bananas thinly and arrange some on top of each dish. Sprinkle with sugar. Either place dishes under the broiler until the sugar is lightly browned, or fire with a kitchen torch. Serve immediately.
Stay tuned for blueberry & lemon week next week! It's probably my best batch of recipes yet.