Banana Crème Brûlée
Banana Crème Brûlée
Ingredients
For the Banana Custard
- 2 banana, ripe, halved lengthwise, flesh scooped out and reserved, peels kept intact
- 1/4 cup brown sugar, for caramelizing banana flesh
- 1 tablespoon butter
- 1 vanilla bean, split lengthwise and scraped, seeds reserved and pod kept
- 1/4 cup dark rum
- 17 fluid ounces coconut milk
- 1 ounce cornstarch
For Caramelizing Top
- 1/4 cup brown sugar, for torching
Instructions
- 1
Carefully slice each banana in half lengthwise. Using a spoon, gently scoop out the banana flesh from each half, being careful to keep the banana peels intact to serve as 'boats'. Set the banana peels aside. Reserve the scooped banana flesh.
⏱️ 5 min
- 2
In a large skillet or frying pan over medium heat, melt the butter. Add the reserved banana flesh, 1/4 cup of brown sugar (for caramelizing), and the scraped vanilla bean seeds and pod. Cook, stirring occasionally, until the bananas are softened and caramelized, about 5 to 7 minutes.
⏱️ 7 min
- 3
Pour in the dark rum to deglaze the pan, scraping up any browned bits from the bottom. If comfortable, carefully flambé the rum by tilting the pan slightly towards a flame source (like a gas burner) until the alcohol burns off. Otherwise, simply simmer until the rum has reduced slightly, about 1 minute.
⏱️ 1 min
- 4
Add the coconut milk to the pan. Gently mash the caramelized bananas into the coconut milk using a fork or potato masher until well combined. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 8 min
- 5
Remove the vanilla bean pod from the mixture. Carefully pour the banana and coconut milk mixture through a fine-mesh sieve into a clean saucepan or bowl, pressing down on any solids to extract as much liquid as possible. Discard the solids.
⏱️ 3 min
- 6
Return the strained liquid to the saucepan. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Add the cornstarch slurry to the saucepan with the banana mixture. Heat over medium-low heat, whisking constantly, until the mixture thickens to a creamy custard consistency, about 5 minutes. Do not boil.
⏱️ 5 min
- 7
Carefully spoon the warm banana custard into the hollowed-out banana peels, filling them evenly. Arrange the filled banana 'boats' on a plate or tray.
⏱️ 3 min
- 8
Refrigerate the filled banana crème brûlées for at least 3 hours, or until the custard is completely set and chilled.
⏱️ 180 min
- 9
Just before serving, sprinkle an even layer of the remaining 1/4 cup of brown sugar over the top of each chilled banana crème brûlée. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden-brown crust. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Crème Brûlée
Ingredients
For the Banana Custard
- 2 banana, ripe, halved lengthwise, flesh scooped out and reserved, peels kept intact
- 1/4 cup brown sugar, for caramelizing banana flesh
- 1 tablespoon butter
- 1 vanilla bean, split lengthwise and scraped, seeds reserved and pod kept
- 1/4 cup dark rum
- 17 fluid ounces coconut milk
- 1 ounce cornstarch
For Caramelizing Top
- 1/4 cup brown sugar, for torching
Instructions
- 1
Carefully slice each banana in half lengthwise. Using a spoon, gently scoop out the banana flesh from each half, being careful to keep the banana peels intact to serve as 'boats'. Set the banana peels aside. Reserve the scooped banana flesh.
⏱️ 5 min - 2
In a large skillet or frying pan over medium heat, melt the butter. Add the reserved banana flesh, 1/4 cup of brown sugar (for caramelizing), and the scraped vanilla bean seeds and pod. Cook, stirring occasionally, until the bananas are softened and caramelized, about 5 to 7 minutes.
⏱️ 7 min - 3
Pour in the dark rum to deglaze the pan, scraping up any browned bits from the bottom. If comfortable, carefully flambé the rum by tilting the pan slightly towards a flame source (like a gas burner) until the alcohol burns off. Otherwise, simply simmer until the rum has reduced slightly, about 1 minute.
⏱️ 1 min - 4
Add the coconut milk to the pan. Gently mash the caramelized bananas into the coconut milk using a fork or potato masher until well combined. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 8 min - 5
Remove the vanilla bean pod from the mixture. Carefully pour the banana and coconut milk mixture through a fine-mesh sieve into a clean saucepan or bowl, pressing down on any solids to extract as much liquid as possible. Discard the solids.
⏱️ 3 min - 6
Return the strained liquid to the saucepan. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Add the cornstarch slurry to the saucepan with the banana mixture. Heat over medium-low heat, whisking constantly, until the mixture thickens to a creamy custard consistency, about 5 minutes. Do not boil.
⏱️ 5 min - 7
Carefully spoon the warm banana custard into the hollowed-out banana peels, filling them evenly. Arrange the filled banana 'boats' on a plate or tray.
⏱️ 3 min - 8
Refrigerate the filled banana crème brûlées for at least 3 hours, or until the custard is completely set and chilled.
⏱️ 180 min - 9
Just before serving, sprinkle an even layer of the remaining 1/4 cup of brown sugar over the top of each chilled banana crème brûlée. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden-brown crust. Serve immediately.
⏱️ 2 min