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This banana creme brulee is creamy, rich and filled with real banana flavor. The banana is cooked down with brown sugar, vanilla, and cream so the custard tastes rich and smooth. The best part? It’s served right inside of the banana.
If you love this recipe try my Lemon Posset, Dole Whip Recipe and Watermelon Shaved Ice.
Ingredient Breakdown
- Bananas – The base of the custard and the serving vessel, which makes the whole dessert feel extra fun. The bananas need to be ripe but not overripe. A little brown spots on the bananas are ok, I think it adds some character haha.
- Brown Sugar – I tested this recipe with granulated sugar and brown sugar. The brown sugar definitely won out of the two. The molasses in the brown sugar helps caramelize the banana.
- Vanilla Extract – Rounds out the custard and brings a soft sweetness.
- Heavy Cream – Creates the rich, silky base for the banana custard. Heavy whipping cream will work too. Just avoid regular milk or half and half.
- Egg Yolks – Thicken the custard and give it that classic crème brûlée texture.
- Granulated Sugar – Sweetens the custard and helps balance the banana.
- Cornstarch – The cornstarch helps to thicken the custard so it sets nicely in the banana.
- Sugar for Topping – Torches into that crisp caramelized shell on top.
Helpful Tips for Making Banana Creme Brulee
Make ahead. It takes at least two hours for the custard to set so this is a great make ahead recipe. You can have the custard setting for up to a day as the banana peels might begin to brown.
The custard should be thick. It should look creamy and slightly thickened before straining. Once you add the cornstarch and slightly warm up the custard, it should thicken up. If it doesn’t seem thick enough, add 1/2 tablespoon more of cornstarch. Once it chills, it will set more. Don’t be alarmed if it’s a little bit lumpy.
Use a torch. Using a kitchen torch is best for the brûléed top. The torches are pretty cheap from amazon and kitchen supply stores, don’t forget the butane. However, if you don’t have a kitchen torch, I’d recommend skipping the banana peels and using ramekins for this recipe. Put the custard in the ramekins, top with the sugar and broil until you get the caramelized top.
Banana Creme Brulee
Ingredients
- 2 bananas
- 2 tbsp brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy
- 3 egg yolks
- ¼ cup granulated sugar
- 2 ½ tbsp cornstarch
- Sugar for touching the top
Instructions
- Cut the banana peel horizontally. Scoop out the banana and set aside. Set the peels aside.
- Cut the bananas into smaller pieces and add to a saucepan over medium heat with the brown sugar and cook until softer while stirring occasionally for five minutes. Start smashing the bananas some, add in the vanilla and heavy cream. Once boiling, reduce the heat to medium low and cook, stirring occasionally for about 7-10 minutes, until thickened.
- In a medium sized mixing bowl whisk together the egg yolks and sugar. Gradually strain the banana custard over the egg yolks and sugar mix while pressing down on bananas to get the flavor. Quickly whisk together until well combined, add in the cornstarch and whisk until incorporated.
- Pour the mixture into a small saucepan over medium low heat, once the mixture starts to warm, quickly whisk continuously until a thick custard forms.
- Pour the custard into the banana peels and place in the fridge to chill for two hours.
- Once chilled add the sugar on top of the custard and torch until a hard caramelized top forms. Eat and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
