Bulgur Wheat Brûlée with a Spiced Banana Creme
How do I break out of breakfast boredom? With a blow torch ♥ Learn how easy it can be to make your own Bulgur Wheat Brûlée dish here!
February’s theme for this months Recipe Redux is to Break Out of Breakfast Boredom and wake up breakfast in a healthy way. It is easy to break out of breakfast boredom with this Bulgur Wheat Brûlée with a Spiced Banana Creme. Not only is this dish amazingly delicious it is also plant-based, vegan and packed with nutrition. And don’t worry, you don’t need a blow torch to make this dish!
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Weekends are a special time to relax and enjoy time with family. Having a breakfast that is a little bit more fancy than traditional breakfast options can make the weekend feel warm, cozy and special. Treat yourself and your family to a brunch that is delicious, indulgent, and nutritious with my Bulgur Wheat Brûlée with a Spiced Banana Creme.
What is Bulgur Wheat?
Bulgur wheat is a whole grain from the wheat family that has a chewy, nutty texture. The wheat has been dried and cracked, and often times parboiled to decrease cooking time. When cooked, bulgur has a similar consistency to oatmeal or quinoa, and can be ready in as little as 15 minutes. Bulgur makes an excellent breakfast staple due to its rich nutritional profile
Bulgur is a whole grain composed of complex carbohydrates that take longer for the body to digest, thus minimizing blood sugar spikes and ranking low on the glycemic index. High in fiber, and rich in protein bulgur can provide you with many vitamins and minerals the body needs such as B vitamins, magnesium and iron.
*Bulgur wheat is indeed part of the wheat family and therefore not suitable for those who cannot tolerate gluten. Check out this Berry Quinoa Breakfast Bowl for a an amazing gluten-free hot breakfast.Break out of #breakfast boredom with Bulgur Wheat Brûlée! #TheRecipeRedux Click To Tweet
What is Brûlée?
I don’t like to brag, but I would like to consider myself to be a brûlée expert. I spent the last 5 years working in my fiancés resturant, Ember Woodfire Grill, where the traditional vanilla custard Creme brûlée has never left the menu. I would estimate that I’ve perfectly torched at least 1,000 Creme brûlée dishes in my time, which is what leads me to consider myself a brûlée expert. The word brûlée literally means burnt cream in French. Creme brûlée is defined as a custard, covered by a brittle layer of browned sugar. Here I will teach you how to make your own toasty layer of browned sugar.
Bulgur Wheat Brûlée
- 1 cup of organic bulgur wheat
- 3 cups + 1/4 cup of unsweetened milk divided (use milk of your choice, I used almond)
- 1 teaspoon of vanilla extract divided
- 1 ripe banana the more ripe - the better!
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 th teaspoon of cloves
- 1/2 teaspoon almond extract
Bring the almond milk to a boil.
Add bulgur and stir.
Reduce to low heat, cover & simmer, stirring occasionally for 10-12 minutes or until your desired consistency is reached.
Stir in 1/2 teaspoon of vanilla extract.
Spoon the cooked bulgur into 4 oven safe ramekins until they are 2/3rds of the way full.
In a small food processor combine the banana, 1/4 cup of almond milk, cinnamon, nutmeg, cloves, the rest of the vanilla extract and almond extract.
Blend until smooth.
Evenly distribute to each ramekin.
Next you will evenly distribute two packets of sugar onto each ramekin. Even distribution is key! Gently shake them back and fourth if you need to.
I am going guess that you don't have a blow torch at home - no worries you can brûlée with your oven broiler. Put the top rack as close to the top as possible and turn the broiler on.
If you do have a torch, feel free to light that baby up and start to caramelize that sugar layer. The secret to success is that you must work quickly and continuously keep the flame moving, it can never rest in one spot for too long.
If you're using a broiler, place the ramekins on the highest shelf and let broil of 5-10 minutes, rotating them as necessary to get an even broil. When the sugar is browned and bubbling, it is ready.
Remove from the heat and enjoy! If you got the brûlée technique down, you will have a fine layer of browned sugar that should crack with a spoon.
I hope this recipe inspires you to get fancy for your next breakfast brunch!
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