Banana Pudding Creme Brûlée is a creamy and thick banana pudding, sprinkled with a generous serving of sugar, which is then caramelized to create a deep and rich caramel film that makes the notorious shattering sound when broken.
Now let’s talk about that caramel topping, it’s what makes this dessert complete and puts the Brûlée in the Banana Pudding Creme Brûlée . Brûlée meaning burnt, is caramelized sugar that is a deep golden amber color. It should, if you do it right, crack when you put a spoon through it. To brûlée, sprinkle sugar over the top of each ramekin and then blow torch to your hearts content. If you want a thicker and crisper top, add another layer of sugar and torch it again.
If you don’t own a blow torch, place the ramekins under the broiler in the oven and it should achieve the same result. Just be careful and watch it like a hawk because the last thing you want is to burn it to a crisp.
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Banana Pudding Creme Brûlée
Course: DessertsCuisine: FrenchDifficulty: Easy4
servings30
minutes40
minutesIngredients
4 4 egg yolks
3/4 cup 3/4 light brown sugar, packed
2 cups 2 heavy cream
1/2 cup 1/2 banana, mashed
1 pinch 1 salt
1 tsp 1 vanilla extract
7 tbsp 7 butter, softened, cut into tablespoon size slices
- Topping:
1/4 cup 1/4 granulated sugar, divided
1 1 banana, sliced
Directions
- Preheat oven to 275°F.
- Set 4 ramekins on a large baking sheet/tray with high edges. Set aside.
- In a medium size mixing bowl beat the egg yolks and brown sugar until combined.
- In a small saucepan over medium heat add the heavy cream, banana puree, and salt. Cook while whisking until the mixture just begins to boil. Remove from heat and add the butter and vanilla extract.
- Stir until butter is melted and mixture is combined.
- Slowly add one cup of the hot mixture to the egg yolk mixture while whisking. Then pour the egg mixture into the hot cream mixture. (this tempers the eggs to prevent getting scrambled eggs).
- Strain the entire mixture through a fine mesh strainer to get rid of any lumps of banana.
- Divide the mixture into the four ramekins. Place the baking sheet in the oven and carefully pour hot water into the baking tray until the water comes up halfway up the sides of the ramekins.
- Bake for about 55-60 minutes when the creme brûlée is set but still wobbles slightly in the center.
- Remove the ramekins from the baking tray and allow to cool to room temperature about 20 minutes. Then place in the refrigerator to chill for another 3 hours.
- Once chilled remove the ramekins from the refrigerator. Allow them to warm slightly for about 20 minutes then sprinkle with white sugar, tilt the ramekins to coat the entire top with sugar, and carefully using a kitchen torch, torch the sugar until browned. Continue with the other ramekins. Once the sugar has cooled slightly do another layer of sugar and torching.
- Sprinkle the banana slices with white sugar and carefully torch the banana slices until browned. Once cooled, place the caramelized banana slices on to the top of the banana pudding creme brûlées.
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