I stole this recipe for Banana Crème Brulee from whisperofyum.com. This recipe is a twist on classic crème brulee. Ripe bananas are mashed and cooked with heavy cream and vanilla. Once the mixture steams, then it is strained to remove the bananas. Next in a bowl egg yolk, salt and sugar are mixed together. The cream mixture is slowly added to the egg mixture. After whisking everything together then the mixture is poured into ramekins. The ramekins are baked in a water bath until set, then refrigerated. Sugar is sprinkled on top and caramelized before serving. This recipe is a perfect use of ripened bananas.
The ingredients for this recipe are: 2 cups very ripe bananas, 5 cups heavy cream, 10 egg yolks, 3 tsp pure vanilla extract, ½ tsp salt and 10 tbsp sugar
Mash about 3 ripe bananas to yield 2 cups.
In a saucepan, add cream, vanilla and mashed bananas. Whisk, making sure banana is broken up into tiny pieces. Heat over a medium-low flame for a few minutes just until you begin to see steam rise from the mixture. Remove from heat, set aside.
Meanwhile, in a mixing bowl, add yolks, salt and sugar. Whisk until light and creamy. Set aside.
Sieve cream mixture over a mixing bowl.
Then use a spatula to sieve the cream, separating it from the banana. Discard banana.
Temper the eggs by stirring in one quarter of the cream into the egg mixture and whisk.
Repeat until fully combined. Skim and discard any foam from the top. Place 8 6-ounce ramekins into a baking dish then pour mixture into ramekins. Next, pour boiling water in baking dish until water reaches halfway up the sides of the ramekins.
Bake for 40-50 minutes. Centers should be set, with a slight wobble when you tap the sides. Cool completely on wire rack.
Next refrigerate for at least 4 hours. When ready to serve, top each custard with a teaspoon of sugar. Carefully torch until sugar melts and turns an amber color.
Dip some banana slices in sugar, add on top and caramelize the bananas.
If you liked this recipe for Banana Crème Brulee then you can try Crème Brûlée, Strawberry Breakfast Brûlée, Overnight Crème Brulee French Toast or Raspberry Crème Brûlée.
Banana Crème Brulee
Ingredients
- 2 cups very ripe bananas mashed, about 3 medium
- 5 cups heavy cream
- 10 egg yolks
- 3 tsp pure vanilla extract
- ½ tsp salt
- 10 tbsp sugar plus more for topping
Instructions
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Preheat oven to 325 F and move oven rack to the middle. Add ripe bananas to a bowl and mash. Set aside.
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In a saucepan, add cream, vanilla and mashed bananas. Whisk, making sure banana is broken up into tiny pieces. Heat over a medium-low flame for a few minutes just until you begin to see steam rise from the mixture. Remove from heat, set aside.
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Meanwhile, in a mixing bowl, add yolks, salt and sugar. Whisk until light and creamy. Set aside.
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Sieve mixture over a mixing bowl. Pour in cream mixture and use a spatula to sieve the cream, separating it from the banana. Discard banana.
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Temper the eggs by stirring in one quarter of the cream into the egg mixture and whisk. Repeat until fully combined. Skim and discard any foam from the top.
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Place 8 (6-ounce) ramekins into a baking dish then pour mixture into ramekins. Next, pour boiling water in baking dish until water reaches halfway up the sides of the ramekins. Bake for 40-50 minutes, checking at the 40-minute mark. Centers should be set, with a slight wobble when you tap the sides. Cool completely on wire rack, then refrigerate for at least 4 hours.
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When ready to serve, top each custard with a teaspoon of sugar. Carefully torch in a circular motion, 4 inches away from the top, until sugar melts and turns an amber color.
Recipe Notes
Dip banana slices in sugar, add on top and caramelize the bananas.