Crème de maïs antillaise (vegan) by @healthyalie
30 min
Medium
4 servings
🍇
4 g
Raisins Secs
🍾
0.6 ml
Rhum
🥛
1 l
Lait De Soja
🌾
1 pod
Gousse De Vanille
🌰
0.5 g
Noix De Muscade
🌿
2 sticks
Bâtons De Cannelle
🍋
1
Zeste De Citron Vert
🌽
160 g
Polenta
🥥
40 ml
Lait Concentré De Coco
Preparation Steps
Step 1/7
Soak raisins in rum overnight.
Step 2/7
Mix vanilla, cinnamon, milk, nutmeg, zest.
Step 3/7
Heat mixture to a slight boil.
Step 4/7
Add polenta and condensed milk.
Step 5/7
Stir until thick, remove cinnamon.
Step 6/7
Pour into ramequins, let cool.
Step 7/7
Refrigerate to set the cream.
Composition
Ingredients
Types
Fruit, Alcohol, Dairy substitute, Spices, Grains
Ingredients
raisins secs, rhum, lait de soja, gousse de vanille, noix de muscade, bâtons de cannelle, zeste de citron vert, polenta, lait concentré de coco
Allergens
soy, corn, coconut
Dietetics
Dietary regimen
Vegan, Vegetarian, Dairy-Free
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
10 minutes
Cooking
20 minutes
Overall
30 minutes
Difficulty
Level
Medium (2/4)
Steps
7 steps
Equipments
Utensils
ramekins, large saucepan, spoon
Appliances
stove
Type
Type
Type Of Dish
Dessert
Occasions
Everyday
Origin
Source
Platform
Original Creator
@healthyalie
Origin
Cuisine
Caribbean
Geographic
to inform
Various
Aspect
Texture
Creamy
Flavors
Sweet, Spiced
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos
room temperature : 2 hours (covered), fridge : 3-5 days (covered,ramekins), freezer : 1 month (airtight,ramekins)