Banana Creme Brulee
Indulge in a luxurious twist on a classic French dessert with this Banana Crème Brûlée recipe. Creamy banana-infused custard meets a perfectly caramelized sugar crust in this decadent treat that’s as impressive as it is delicious. Made with ripe bananas, rich heavy cream, and fragrant vanilla extract, the custard is baked to silky perfection in a water bath, ensuring a smooth and luscious texture. The crackly caramel topping, easily achieved with a kitchen torch or broiler, adds a satisfying crunch that contrasts beautifully with the creamy custard beneath. Perfect for special occasions or a show-stopping dessert, Banana Crème Brûlée is a dream for banana lovers and dessert connoisseurs alike. Serve it chilled and watch as your guests break through the golden crust for a delightfully indulgent treat!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 2 medium Ripe bananas
- 5 large Egg yolks
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 4 tablespoons Brown sugar or granulated sugar (for caramelizing)
Instructions
Preheat your oven to 325°F (160°C).
Peel the bananas and mash them until smooth using a fork or food processor.
In a medium saucepan, heat the heavy cream over medium heat until it begins to steam, but do not let it boil.
Remove the saucepan from the heat and stir in the mashed bananas until well combined.
In a mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until the mixture is pale and slightly thickened.
Slowly pour the warm banana-cream mixture into the egg yolk mixture, whisking constantly to avoid curdling the eggs.
Strain the custard mixture through a fine-mesh sieve into another bowl or pitcher to remove any lumps or banana fibers.
Divide the custard evenly into 4 ramekins.
Place the ramekins in a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins (creating a water bath).
Carefully transfer the baking dish to the oven and bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours or overnight.
Before serving, evenly spread 1 tablespoon of brown or granulated sugar over the surface of each custard.
Use a kitchen torch to caramelize the sugar until it forms a golden, crackly crust. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, keeping a close eye to prevent burning.
Let the caramelized sugar cool for 1-2 minutes before serving. Enjoy your Banana Creme Brulee!
Nutrition Facts
Calories |
2457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1402 mg | 468% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 154.0 g | 56% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 151.4 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 166 mg | 13% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 228 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
