Banana Crème Brulée Recipe

Prepare oven and ramekins

Preheat oven to 325°F (160°C). Place six 4–6 ounce (120–180 ml) ramekins in a deep roasting pan or baking dish that will fit all ramekins snugly.

Infuse cream

In a medium saucepan, combine heavy cream and whole milk. Split the vanilla bean lengthwise and scrape seeds into the cream (or add vanilla extract later). Warm mixture over medium heat until it just begins to steam and small bubbles form around the edge — do not boil. Remove from heat and let steep for 10 minutes to allow vanilla to infuse.

Banana puree

While cream is steeping, mash or blender-puree ripe banana until smooth to yield about 1 cup. For a silkier texture, pass the puree through a fine sieve or blend until fully smooth.

Temper eggs

In a mixing bowl, whisk together egg yolks, 1 tablespoon granulated sugar (custard sugar), and a pinch of salt until pale and slightly thickened. Slowly pour about 1/3 cup of the warm cream into the yolks in a thin stream while whisking constantly to temper the eggs.

Combine custard

Gradually whisk the tempered yolks back into the remaining warm cream until combined. Stir in the banana puree and the scraped vanilla seeds (or vanilla extract). Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids and ensure a smooth custard.

Fill ramekins

Divide the custard evenly among the prepared ramekins, leaving a little space at the top. Place the roasting pan with filled ramekins on the oven rack.

Water bath and bake

Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the ramekins (1/2 to 3/4 inch). Bake at 325°F (160°C) for 30–40 minutes, or until the custards are mostly set but still slightly jiggly in the center when gently shaken.

Chill

Using tongs or oven mitts, transfer ramekins to a wire rack and remove them from the water bath. Let cool to room temperature, then cover and refrigerate for at least 2 hours and up to 24 hours to fully set.

Prepare sugar

When ready to serve, remove custards from the refrigerator. Sprinkle about 1 to 1.5 teaspoons of superfine sugar evenly over each custard surface. Tap to level the sugar; shake off any excess.

Caramelize sugar

Using a kitchen blowtorch, hold the flame about 2–3 inches from the sugar and melt it in a slow circular motion until the sugar liquefies and turns a deep amber color, forming a glossy, hard crust. If you do not have a torch, place ramekins under a very hot broiler on a rack set close to the heat source and watch constantly — it may take 2–4 minutes. Allow the caramel to cool and harden for 1–2 minutes before serving. For extra texture, sprinkle the caramel surface with the optional demerara sugar and torch briefly to fuse.

Caramelize slices

If using fresh sliced banana garnish, heat 1 teaspoon butter in a small skillet over medium heat. Add the banana slices in a single layer, sprinkle with 1 teaspoon brown sugar and 1 teaspoon lemon juice, and cook 30–60 seconds per side just until lightly caramelized and warmed. Remove and cool slightly.

Assemble and serve

Place 1–2 caramelized banana slices on top of each brûlée or to the side. Serve immediately so the contrast between the cold custard and warm caramelized sugar is enjoyed.