Vegan Tapioca Creme Brulee, Fusion Festive Recipe

This Vegan Tapioca Creme Brulee is a fusion of Indian Sabudana Kheer and Creme Brulee. In India, Tapioca pearls or sago or sabudana is a staple food during festive times. But this is a popular ingredient in many international cuisines as well. Although the traditional Creme Brulee recipe does not use tapioca, due to its starchy texture, it becomes very easy to replace regular cream with tapioca.

Tapioca is a staple food for millions of people in tropical countries. It provides only carbohydrate food value, and is low in protein, vitamins and minerals. In other countries, it serves as a thickening agent in various manufactured foods.

Even though tapioca is heavy in carbohydrates, you can still make this easy dessert which is just another variation of traditional sabudana kheer and enjoy the upcoming festive days. As we all know that there is absolutely no harm if you consume any dessert in moderation and that food and festival go hand in hand.

I hope you will try this vegan tapioca creme brulee this Navratri and share your comments.

This being a festive season in India, please do check out some more dessert recipes of mine.

NO FRY HEALTHY MOTICHOOR LADDU

EASY RED LENTIL FUDGE/ INDIAN STYLE BURFI

Vegan Tapioca Creme Brulee, Fusion Festive Recipe

fitnfastrecipes

This Vegan Tapioca Creme Brulee is a fusion of Indian Sabudana Kheer and Creme Brulee. In India, Tapioca pearls or sago or sabudana is a staple food during festive times. But this is a popular ingredient in many international cuisines as well. Although the traditional Creme Brulee recipe does not use tapioca, due to its starchy texture, it becomes very easy to replace regular cream with tapioca.

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Prep Time 20 mins

Soaking Time 6 hrs

Total Time 6 hrs 20 mins

Course Dessert

Cuisine French, Indian

Servings 4

Calories 260 kcal

Ingredients

  

• ½ cup tapioca pearls, also known as sago or sabudana in Hindi
• 2 cups coconut milk. You can use regular dairy milk for non vegan options.
• ¼ tsp turmeric powder in the traditional creme brulee recipe, egg is added which lends a beautiful golden yellow color. This being a vegan version, adding turmeric gives the same golden color.
• ½ + 2 tbsp cup brown sugar or jaggery or coconut sugar
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions

 

• Rinse tapioca pearls and discard water.Add to a container.
  
• Add coconut milk.
  
• Add turmeric.
  
• Stir, cover and refrigerate overnight or at least for 6 hours.
  
• Remove from the refrigerator after 6 hours. The Pearls would have swollen.
  
• Add the mixture to a heavy bottomed pan.
  
• Cook for 10-12 minutes on low-medium flame. Keep stirring once in a while.
  
• Turn off the flame when the pearls turn transparent and the mixture thickens.
• Add salt, vanilla extract and 1/2 cup jaggery.
  
• Mix everything together.
  
• Fill into ramekins or you can use any other flat baking dish. Baking dish is required only if you plan to use a broiler in the next step. If you use a blow torch, then any container is fine. This mixture will fill 4 ramekins.
  
• Refrigerate again till the mixture is completely chilled and set.
  
• When you are ready to serve, take out the Ramekins or the dish and sprinkle 2 tbsp of brown sugar or coconut sugar on top.
  
• You can melt or caramelize the sugar using a blow torch. Or, use the broiler option in your oven. Broil for a minute or two. Please keep a close eye since the sugar may otherwise burn.
  
• Serve chilled brulee with a warm caramelized top.
  

Video

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