Banana Creme Brulee

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This banana creme brulee is creamy, caramelized, and served in the banana peel with a crisp brûléed sugar top.

Prep Time5

Cook Time20

Chilling time2

Course: Desserts

Cuisine: French

Keyword: banana, fruit

Servings: servings

Author: August DeWindt

Equipment

1 Kitchen Torch
1 Small Saucepan

Ingredients

2 bananas
2 tbsp brown sugar
1 teaspoon vanilla extract
1 ½ cups heavy cream
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! See below in the notes for how to make without a torch!

Video

Notes

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.

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