Banana Crème brûlée
Banana Crème brûlée
Ingredients
For the Banana Crème
- 4 bananas, ripe
- 1/2 cup brown sugar, packed, for caramelizing
- 2 tablespoons unsalted butter
- 2 vanilla beans, split lengthwise, seeds scraped
- 4 tablespoons dark rum
- 4 cups full-fat coconut milk
- 3 tablespoons cornstarch
For Torching
- 1/2 cup brown sugar, packed, for topping
Instructions
- 1
Carefully slice each banana lengthwise, creating two 'boats' from each banana. Gently scoop out the banana flesh, leaving the skins mostly intact. Set the banana skins aside. Roughly mash the scooped-out banana flesh.
⏱️ 5 min
- 2
In a large saucepan over medium heat, melt the unsalted butter. Add the mashed banana flesh, 1/2 cup of packed brown sugar, and the scraped vanilla bean seeds (and the pods if desired for extra flavor, remove later). Cook, stirring occasionally, until the banana flesh caramelizes and turns golden brown, 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 you are skilled and comfortable, you may carefully flambé the rum by tilting the pan slightly towards a flame source or using a long match. Allow the flames to die down completely.
⏱️ 2 min
- 4
Add the full-fat coconut milk to the pan. Bring the mixture to a gentle simmer, then reduce heat to low and continue to simmer for 5 minutes, gently mashing any larger banana pieces into the liquid to ensure they blend in well.
⏱️ 7 min
- 5
Remove the vanilla bean pods (if used). Strain the entire mixture through a fine-mesh sieve into a clean bowl, pressing down on the solids to extract as much liquid as possible. Discard the solids.
⏱️ 3 min
- 6
Pour the strained coconut-banana cream back into 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 cream in the saucepan. Heat over medium-low heat, stirring constantly, until the mixture thickens to a creamy, custard-like consistency, about 5 to 8 minutes. Do not boil.
⏱️ 8 min
- 7
Carefully spoon the thickened banana cream into the reserved banana skins, filling them evenly. Place the filled banana 'boats' on a tray and refrigerate for at least 3 hours, or until thoroughly chilled and set.
⏱️ 5 min
- 8
Just before serving, remove the banana crème brûlées from the refrigerator. Sprinkle a generous layer of the remaining 1/2 cup of packed brown sugar evenly over the top of each filled banana skin. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden-brown crust. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Crème brûlée
Ingredients
For the Banana Crème
- 4 bananas, ripe
- 1/2 cup brown sugar, packed, for caramelizing
- 2 tablespoons unsalted butter
- 2 vanilla beans, split lengthwise, seeds scraped
- 4 tablespoons dark rum
- 4 cups full-fat coconut milk
- 3 tablespoons cornstarch
For Torching
- 1/2 cup brown sugar, packed, for topping
Instructions
- 1
Carefully slice each banana lengthwise, creating two 'boats' from each banana. Gently scoop out the banana flesh, leaving the skins mostly intact. Set the banana skins aside. Roughly mash the scooped-out banana flesh.
⏱️ 5 min - 2
In a large saucepan over medium heat, melt the unsalted butter. Add the mashed banana flesh, 1/2 cup of packed brown sugar, and the scraped vanilla bean seeds (and the pods if desired for extra flavor, remove later). Cook, stirring occasionally, until the banana flesh caramelizes and turns golden brown, 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 you are skilled and comfortable, you may carefully flambé the rum by tilting the pan slightly towards a flame source or using a long match. Allow the flames to die down completely.
⏱️ 2 min - 4
Add the full-fat coconut milk to the pan. Bring the mixture to a gentle simmer, then reduce heat to low and continue to simmer for 5 minutes, gently mashing any larger banana pieces into the liquid to ensure they blend in well.
⏱️ 7 min - 5
Remove the vanilla bean pods (if used). Strain the entire mixture through a fine-mesh sieve into a clean bowl, pressing down on the solids to extract as much liquid as possible. Discard the solids.
⏱️ 3 min - 6
Pour the strained coconut-banana cream back into 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 cream in the saucepan. Heat over medium-low heat, stirring constantly, until the mixture thickens to a creamy, custard-like consistency, about 5 to 8 minutes. Do not boil.
⏱️ 8 min - 7
Carefully spoon the thickened banana cream into the reserved banana skins, filling them evenly. Place the filled banana 'boats' on a tray and refrigerate for at least 3 hours, or until thoroughly chilled and set.
⏱️ 5 min - 8
Just before serving, remove the banana crème brûlées from the refrigerator. Sprinkle a generous layer of the remaining 1/2 cup of packed brown sugar evenly over the top of each filled banana skin. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden-brown crust. Serve immediately.
⏱️ 3 min