Banana Crème Brulee Recipe

Preparation and Assembly

1. 1

   Prepare the Custard

   In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Split the bourbon vanilla bean lengthwise and scrape the seeds into the cream, adding the bean pod as well. Remove from heat and let steep for 15 minutes.

2. 2

   Make the Custard Mixture

   In a bowl, whisk together the sugar and egg yolks until pale and thick. Gradually add the warm cream mixture to the egg yolk mixture, whisking continuously. Strain through a fine-mesh sieve to remove the vanilla bean pod and any coagulated egg bits.

3. 3

   Prepare the Bananas

   Slice the ripe bananas and arrange them evenly in the bottom of ramekins.

4. 4

   Fill Ramekins

   Pour the custard mixture over the bananas in each ramekin until full. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.

5. 5

   Bake

   Bake in a preheated oven at 325°F (160°C) for 30-35 minutes or until the custard is set but still slightly jiggly in the center.

6. 6

   Chill

   Remove from the oven and let cool, then refrigerate for at least 2 hours or until chilled.

7. 7

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until bubbly and golden. Allow to cool slightly to harden.