Ingredients for Banana Creme Brulee
- 2 cups heavy cream
- 1 ripe banana, mashed (about 1/2 cup)
- 1/2 cup granulated sugar
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed (about 1/2 cup)
- 1 cup whole milk
- 1/4 teaspoon salt
- 6 teaspoons granulated sugar (for topping)
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How to Make Banana Creme Brulee
- Preheat oven to 325°F (160°C).
- In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat until the sugar is dissolved and the mixture is just simmering. Do not boil.
- In a separate bowl, whisk together the egg yolks and vanilla extract until pale and slightly thickened.
- Slowly whisk about 1/3 of the hot cream mixture into the egg yolks to temper them. Then, gradually whisk the tempered egg yolks into the remaining cream mixture.
- Strain the custard through a fine-mesh sieve into a bowl or pitcher.
- Divide the custard evenly among six (6-ounce) ramekins.
- Place the ramekins in a larger baking dish. Pour enough boiling water into the baking dish to come halfway up the sides of the ramekins (bain-marie).
- Bake for 45-50 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let cool completely on a wire rack.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- Just before serving, sprinkle each Crème Brûlée with 1 teaspoon of granulated sugar.
- Using a kitchen torch, caramelize the sugar until golden brown.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
110g
Fat
72g
Carbs
11g
