FOOD
Banana Creme Brulee
This creme brûlée is bananas, but quite a-peeling!
FOOD
Banana Creme Brulee
This creme brûlée is bananas, but quite a-peeling!
Ingredients
- 2 cups heavy cream
- 1 vanilla bean, split lengthwise and scraped
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 5 large egg yolks
- 1/4 cup sugar, plus more for serving
- 4 mini bananas
- 1/2 cup salted caramel
Steps
- Preheat oven to 325 degrees.
- In a small saucepan on medium-low heat, add heavy cream, vanilla bean, vanilla extract and salt. Heat for approximately 5 minutes.
- In a medium bowl, whisk yolks and sugar together.
- Temper the eggs with warm cream 1/4 cup at a time until all cream is used. This will help the eggs from curdling.
- Pour creme brulee filling into ramekins, a little over a half full.
- Slice mini bananas lengthwise in 4 pieces, and place 2 pieces per ramekin.
- Place ramekins in a casserole dish, and pour water halfway up the dishes to ensure even baking.
- Bake for 35 to 40 minutes, until brulee is just set. Remove from oven and allow to cool completely.
- Place in the refrigerator and chill at least 4 hours and up to overnight.
- To serve, sprinkle each ramekin with one tablespoon of sugar and brown with a brulee torch.
- Brulee will keep up to 5 days untorched in the refrigerator.