Banoffee Crème Brûlée

Servings: Serves: 4

Nutritional Information:

Per serving (237g)

Calories 396, Fat 16g, Saturates 13g, Carbohydrate 62g, Sugars 45g, Fibre 3g, Protein 3.8g, Salt 0.1g


For the banoffee layer

For the custard

360ml (1½ cups)
60g (2oz)
1 60g (2oz) packet

For the brûlée



To make the caramel, put the coconut milk, sugar and coconut oil into a pan over a medium high heat and cook for 4-5 minutes until brown and caramelised. Then split the bananas between four ramekins and top with the caramel, place in the fridge for 1 hour to set.


For the custard, add the soya milk, caster sugar and custard powder to a saucepan and whisk to combine. Place onto a medium heat and cook for 4-5 minutes until cooked and a thick custard is formed. Mix in half a packet of Crispifarms banana chips, then pour this over the caramel and place back into the fridge for 2-3 hours until chilled and set.


To serve, sprinkle the top of a brûlée with a teaspoon of caster sugar and use a blowtorch to caramelise the sugar. Top with the remaining banana chips.


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