Bruleed Banana Recipe
buttered popcorn custard, banana gastrique
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Ingredients
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Popcorn Custard
Banana Gastrique
Finish & Garnish
Method
Popcorn Custard
- 1
Infuse milk with popcorn
In a small saucepan combine whole milk, heavy cream, unsalted butter, and the popped popcorn. Warm over medium heat until it reaches a gentle simmer (do not boil), stirring occasionally, then remove from heat. Let popcorn steep in the hot dairy for 20 minutes, covered, to extract flavor.
- 2
Strain and adjust
After 20 minutes, strain the milk mixture through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean bowl, pressing gently to extract liquid but leaving solids behind. Discard solids. Return infused milk to the saucepan and gently reheat until warm but not boiling.
- 3
Make custard base
Whisk the egg yolks with 3 tablespoons granulated sugar in a medium bowl until slightly pale. Slowly temper by pouring about one-third of the warm infused milk into the yolks while whisking constantly. Then return the tempered yolk mixture to the saucepan with the remaining milk, stirring to combine.
- 4
Cook custard
Cook the custard over low heat, stirring constantly with a silicone spatula and scraping the bottom, until it thickens enough to coat the back of the spatula (170–175°F / 77–80°C). Do not let it boil or the eggs will curdle. Remove from heat and stir in vanilla extract and a pinch of fine sea salt.
- 5
Bake or sous-vide finish
Preheat oven to 300°F (150°C). Divide custard evenly among four 6–8 oz ramekins. Sprinkle about 1/2 tablespoon demerara or turbinado sugar evenly over each custard. Place ramekins in a deep baking tray and add enough hot water to come halfway up the sides (bain-marie). Bake 30–35 minutes until custards are set but still slightly wobbly in the center. Alternatively, pour custard into vacuum bags or jars and cook sous-vide at 176°F (80°C) for 40–45 minutes, then chill.
- 6
Chill
Remove ramekins from the bain-marie and cool to room temperature, then refrigerate at least 2 hours (preferably overnight) until well chilled.
Banana Gastrique
- 7
Prepare bananas
Peel the bananas and slice them on the diagonal into 1/3-inch thick slices. Set aside.
- 8
Cook gastrique
In a medium nonstick skillet over medium heat, melt 1 tablespoon unsalted butter. Add the sliced bananas in a single layer and cook 1–2 minutes per side until they just begin to brown. Add 2 tablespoons light brown sugar and stir gently to coat. Carefully pour in 3 tablespoons white wine vinegar and 2 tablespoons water (mixture may steam). Reduce heat to medium-low and simmer 2–3 minutes until syrupy and glossy, stirring gently to avoid breaking the slices.
- 9
Finish sauce
Stir in 1 teaspoon fresh lemon juice, 1/4 teaspoon fine sea salt, and 1/4 teaspoon ground cinnamon. Cook another 30–45 seconds, then remove from heat. If you prefer a thinner gastrique, stir in an extra tablespoon of water. Keep warm or let cool slightly before plating.
Finish & Brulee
- 10
Assemble
When ready to serve, remove chilled custards from the refrigerator. Spoon a tablespoon or two of the warm banana gastrique over one side of each custard, leaving the rest of the surface exposed for caramelizing.
- 11
Caramelize sugar
Evenly sprinkle remaining demerara/turbinado sugar over the exposed custard surface. Using a kitchen blowtorch, caramelize the sugar until it forms an even, deep amber crust (about 1–2 minutes). If you do not have a torch, place ramekins under a very hot broiler 3–5 inches from the element for 2–4 minutes, watching closely to avoid burning.
- 12
Finish bananas
In a small skillet over medium-high heat melt 1/2 tablespoon unsalted butter. Quickly sear a few extra banana slices (if reserved) for 15–30 seconds per side to warm and slightly caramelize; spoon one or two onto each bruleed custard alongside the gastrique and drizzle a little of the pan juices.
- 13
Garnish and serve
Sprinkle a small pinch of flaky sea salt over each caramelized top and banana. Garnish with micro mint or micro herbs if using. Serve immediately so the sugar crust remains crisp while custard underneath is creamy.