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Banana Creme Brulee Recipe

Written on Thursday, December 15, 2016 | 7:09:00 PM

Serves : servings 

Ingredients : 
- 25g butter, plus extra for greasing
- 25g dark brown sugar
- pinch of salt
- pinch of cinnamon
- 4 bananas, peeled and sliced diagonally
- 25ml rum

- 600ml double cream
- 1 vanilla pod, split
- 6 egg yolks
- 15g soft light brown sugar
- 15g soft dark brown sugar

- 2 tbsp demerara sugar

Preparation Method :
1) Grease 4 shallow ramekins with butter and set them aside. Melt the butter in a frying pan and when it starts to foam, add the sugar, salt and cinnamon. Stir until the sugar has melted.

2) Add the slices of banana and cook them for a couple of minutes on each side until lightly browned. Heat the rum in a small saucepan or a ladle and set it alight, then carefully pour it over the bananas. When the flames subside, divide the bananas between the ramekins.

3) To make the custard, put the double cream in a saucepan with the vanilla pod. Heat until the cream is almost boiling, then remove the pan from the heat and leave the cream to infuse for 10 minutes. Lightly whisk the egg yolks with the sugar in a bowl, just to combine, then pour the cream over the eggs in a continuous thin stream until all is combined. Rinse out the saucepan and pour everything back into it, including the vanilla pod.

4) Stir the mixture continuously over a low to medium heat until you have a thick, just pourable custard. Do not leave the custard unattended as it may split. To guard against this, have a bowl of iced water at the ready. If need be, plunge the saucepan into the water, then beat the custard like crazy with a whisk. When the custard is well thickened – this will take at least 10 minutes – pour it over the bananas. When cool, put the ramekins in the fridge to chill, preferably for at least 6 hours.

5) For the burnt sugar topping, make sure the surface of the custard is completely dry and blot it with kitchen paper if necessary. Sprinkle the sugar over the top, then put the ramekins under a very hot grill or blast them with a blow torch until the sugar is browned and bubbling.


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