Banana Crème Brûlée
Prep time: 5 minutes
Cooking time: 30 minutes + setting time
Serves: 4
Ingredients
- 400g bananas, sliced into 1cm thick + 1 banana cut into 4 lengthwise for garnish
- 60g brown sugar
- 40g butter
- ¼ tsp cinnamon
- ¼ cup rum or brandy
- 6 egg yolks
- 120g sugar
- 600ml cream
- 1 vanilla pod
Method:
- Preheat the oven to 150°C.
- Place the bananas, butter and brown sugar into a frying pan on medium high heat.
- Simmer for 10 minutes until caramelised and browned.
- Add the rum, carefully light it up with a lighter to flame up and burn the alcohol, stir and cook for 2 minutes.
- Add the cream and the vanilla, turn down the heat to medium and gently simmer for 5 minutes, stirring and mashing occasionally. Turn off the heat and let it sit for 10 minutes.
- Whisk the egg yolks and the sugar together with an electric beater until pale.
- Pass the cream and banana mixture through a fine sieve making sure there is not banana bits and very smooth.
- Add the mixture to the egg and sugar and whisk to combine.
- Pour the mixture into the ramekins and place them on a baking tray.
- Pour in boiling water, so it comes up about half way of the ramekins. Place into the oven for 30-35 minutes until the centers are still a little wobblily.
- Remove from the oven and place it on a cooling rack to cool until room temperature.
- Place ramekins into the fridge and let it set overnight, or for at least 6-8 hours.
- Sprinkle each ramekin with 1-2 tsp of sugar, blowtorch all around the top until caramel forms.
- Sprinkle the banana slices with a little sugar (1-2 tsp too), then blowtorch the tops of these until caramelised. Place bananas ontop of the creme brulee to serve.
