Best 2 Banana Creme Brulee Recipes
In the realm of desserts, few treats evoke a sense of indulgence and sophistication quite like crème brûlée. This classic French dessert boasts a smooth and creamy custard base topped with a crisp, caramelized sugar crust. With its rich, custard-like center and the contrasting, slightly smoky top layer, crème brûlée is a culinary delight that's perfect for special occasions or a touch of everyday elegance. While traditional crème brûlée often features vanilla as the primary flavoring, there's an abundance of possibilities when it comes to infusing new flavors into this iconic dessert. One such variation that deserves special mention is banana crème brûlée, a captivating fusion of creamy custard and the comforting flavors of banana.
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HOT BANANA CRèME BRûLéE
Categories Milk/Cream Egg Fruit Dessert Vegetarian Quick & Easy Banana Chill Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Break 1 banana into pieces and purée in a blender with lemon juice, granulated sugar, and yolks until smooth. In a very small saucepan heat cream over moderate heat until hot and add banana mixture, stirring until combined well. Divide mixture between two 2/3-cup ramekins. Put ramekins in a metal baking pan and fill pan with enough boiling-hot water to reach halfway up sides of ramekins. Put pan in middle of oven and lay a sheet of foil over each ramekin. Bake custards until set, about 30 minutes.
- Set broiler rack so that custard tops will be 1 1/2 to 2 inches from heat and change oven setting to broil. Alternatively, have ready a blowtorch.
- Just before serving, very thinly slice remaining banana and arrange slices, overlapping them, over each custard. Sprinkle turbinado sugar evenly over bananas and heat under broiler (or with blowtorch, moving flame evenly back and forth just over sugar) until sugar is melted and caramelized.
BANANA CREME BRULEE
TIME DOES NOT INCLUDE 2 HOUR CHILLING TIME: I had a wonderful banana creme brulee recipe that I made for years. But somewhere along the line, lost the recipe. I finally came across this one from Willliams-Sonoma that is very close to what I had. I'll try it tonite and see how it goes! For a perfectly creamy custard, line the baking pan with a kitchen towel, and then add the filled ramekins and boiling water. This technique works very well when making Mexican Flan and other custards. Don't skip the tea towel!!!
Provided by Jostlori
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Have pot of boiling water ready.
- Peel 1 of the bananas and cut in thirds. In a saucepan over medium heat, combine the cream, cut banana and the 1/4 cup sugar.
- Cook, stirring, until steam rises, 4 to 5 minutes. Let stand 10 to 15 minutes.
- In a bowl, beat the egg yolks and vanilla until blended.
- Strain the cream through a fine-mesh sieve set over a bowl; discard the cooked banana. Pour the cream into the yolks, a little at a time, stirring constantly until smooth; divide among four 6-oz. ramekins.
- Line a 3-inch-deep baking pan with a kitchen towel, place the ramekins in the pan and add boiling water to fill the pan halfway up the sides of the ramekins. Cover loosely with foil and bake until set, 30 to 35 minutes.
- Remove the ramekins from the pan, cool to room temperature and refrigerate 2 to 3 hours.
- Peel the remaining banana and slice crosswise into slices 1/8 inch thick. Arrange 7 or 8 slices over the top of each crème brûlée and sprinkle 2 teaspoons sugar evenly over each surface.
- With a kitchen torch, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately.
Nutrition Facts : Calories 647.5, Fat 53.8, SaturatedFat 32.4, Cholesterol 349.4, Sodium 59.1, Carbohydrate 38.8, Fiber 1.5, Sugar 28.4, Protein 5.8
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your crème brûlée will be.
- Don't overcook the custard: The custard should be thick and creamy, but not rubbery. It should reach an internal temperature of 170-175°F (77-79°C).
- Chill the custard thoroughly: The custard needs to be completely chilled before you brûlée the tops. This will help the sugar caramelize evenly.
- Use a kitchen torch to brûlée the tops: A kitchen torch is the best way to get a evenly caramelized top. Be sure to hold the torch close to the sugar so that it caramelizes quickly.
- Serve immediately: Crème brûlée is best served immediately after it is made. The sugar topping will soften over time.
Conclusion:
With its creamy custard, caramelized sugar topping, and multitude of delicious flavor variations, banana crème brûlée is a dessert that is sure to impress your friends and family. Give this recipe a try and enjoy a taste of this classic French dessert with a tropical twist.
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