Banana Crème Brûlée Recipe

Infuse milk and cream

Preheat oven to 325°F (160°C). Split the vanilla bean lengthwise and scrape seeds into a small saucepan; add the pod as well. Add whole milk, heavy cream, 1 tablespoon granulated sugar, and the mashed ripe banana. Warm over medium heat until steam appears and small bubbles form around the edge (do not boil). Remove from heat, cover, and let steep 20 minutes to allow banana and vanilla to infuse.

Prepare egg mixture

While the milk steeps, whisk 4 large egg yolks with 1 tablespoon granulated sugar and 1 teaspoon fine sea salt in a medium bowl until pale and slightly thickened. If using banana liqueur or rum, whisk it in now.

Temper eggs and combine

Remove the vanilla pod (scrape any remaining seeds into the milk if needed). Strain the infused milk through a fine-mesh sieve into a measuring cup or bowl to remove banana fibers; press gently to extract flavored liquid. Gradually pour about one-third of the warm milk into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the remaining milk in the saucepan, stirring to combine.

Bake custards

Place four 6-oz (180 ml) ramekins in a deep baking dish. Divide the custard mixture among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins to create a water bath. Carefully transfer to the oven and bake 30–35 minutes, or until custards are set but still slightly wobbly in the center (a gentle jiggle). Remove ramekins from the water bath and cool to room temperature, then refrigerate at least 3 hours or up to overnight to fully chill.

Line a small sheet pan with parchment. In a small skillet over medium heat, melt 1/2 tablespoon butter, then add 2 tablespoons granulated sugar. Stir until sugar dissolves and begins to turn golden, about 2–3 minutes. Add pecan halves, toss to coat, and cook 1–2 minutes more until glossy and caramelized. Stir in 1/4 teaspoon vanilla and 1/8 teaspoon sea salt, then transfer pecans to the parchment to cool and harden. Break any large pieces once cool.

Slice 1 medium banana into 1/4" (6 mm) rounds. In a nonstick skillet over medium-high heat, melt 1 tablespoon unsalted butter. Add banana slices in a single layer (work in batches if needed). Sprinkle 2 tablespoons light brown sugar over the slices and cook without stirring for about 1–1.5 minutes until the bottoms caramelize. Flip carefully and cook 30–45 seconds more until evenly caramelized. Squeeze 1 teaspoon lemon juice over the slices to balance sweetness and remove from pan to cool slightly.

Torch sugar to form brûlée

When custards are fully chilled, sprinkle about 3/4 tablespoon granulated sugar evenly over the top of each ramekin (divide 3 tablespoons among four ramekins). Using a culinary torch, melt and caramelize the sugar to form an even, glassy, golden-brown crust. Hold the torch 2–3 inches away and move continuously to avoid burning, finishing with a brief pass to slightly amber. If you don't have a torch, place ramekins under a very hot broiler for 2–4 minutes, watching closely.

Whip cream and plate

While the sugar crust is cooling a minute, whip 1 cup heavy whipping cream with 1 tablespoon powdered sugar and 1 teaspoon vanilla extract to soft peaks. Spoon or pipe a dollop of whipped cream on each brûlée.

Top with caramelized bananas and praline

Arrange 3–4 caramelized banana slices on top of the torch-hardened sugar (the residual sugar will adhere slightly). Sprinkle chopped praline pecans over the whipped cream and bananas and finish with a light pinch of sea salt if desired. Serve immediately so the sugar remains crisp.