Banana Pudding Creme Brulee
Last year I got a request for a creme brulee recipe.
I was excited to dive in, but also knew I needed to make it unique and true to me. After batting around several fun ideas, inspiration finally hit while we were enjoying barbecue at 10,000 feet in Leadville, Colorado.
BANANA PUDDING CREME BRULEE.
Pah-lease
*mic drop*
and thank you.
But for real though - I am so beyond obsessed with this recipe.
The way the banana infused into the custard was oh-so-sweet, and it paired with the burnt sugar so beautifully that it brought the tiniest little tear to my eye.
But if I’m being totally honest, I could do without adding the vanilla wafers next time. That said, it’s kind of a traditional move, so I included that step in the recipe and will let you decide how you’d like to do.
here’s what you’ll need
2 cups heavy cream
1 cup whole milk
1 tsp vanilla extract
6 egg yolks
1/2 cup sugar
2 ripe bananas
1/2 cup vanilla wafer cookies
here’s what you’ll need to do
Preheat oven to 325 degrees.
In a saucepan, bring heavy cream, milk and vanilla extract to a simmer.
Remove from heat immediately and allow to cool for a couple minutes.
In a separate bowl, whisk egg yolks with sugar until well combined.
SLOWLY pour the warm cream into the egg mix, whisking continuously to prevent the eggs from cooking.
Mash bananas and whisk into the mix.
Allow to sit for a couple minutes (to infuse flavor) before straining to get rid of lumps.
Crush vanilla wafers and distribute evenly between a handful of small ramekins.
Now pour the strained custard mix in.
Place ramekins in a deep-sided baking dish and fill the baking dish with hot water until it reaches about half way up the sides of the ramekins.
Bake for about 40 minutes, or until the custard is set but still slightly jiggly in the center.
Allow custard to cool to room temperature before moving to the refrigerator to chill for at least 4 hours.
Just before serving, sprinkle a thin layer of sugar on top of each custard and use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.
Let the creme brulee sit for a minute so the caramelized sugar can cool and harden before cracking through with a spoon to enjoy.