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Ingredients

Adjust Servings:
Cream – 1 ¾ cup
Egg Yolks – 3
Sugar – 4 tbsp
Bananas – 1

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Banana Creme Brulee

Banana Creme Brulee

  • 1h 10 min
  • Serves 4
  • Easy

Ingredients

  • Cream – 1 ¾ cup
  • Egg Yolks – 3
  • Sugar – 4 tbsp
  • Bananas – 1

Recipe

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When an untouched banana sits in the fruit bowl, this recipe immediately comes to mind. And, of course, I start making it right away! There is nothing simpler and quicker than a banana creme brulee. The moderately sweet creamy taste will stand out in your mind to the extent that you will subconsciously pick up more bananas than you need while grocery shopping.

This banana creme brulee recipe features only 4 ingredients. Don’t worry if you don’t have a kitchen torch to create a pro-worthy finish on the dessert — you can achieve the same effect using an ordinary oven. Without further ado, let’s get started!

Steps

1
Done

Lightly whisk the yolks with half the sugar. Process banana in a blender.
2
Done

Bring cream to a simmer and reduce heat to low, then add banana. Bring to a boil again, remove from heat and pass the mixture through a sieve.
3
Done

Continuously stirring, pour a little of the cream mixture into the yolks whisked with sugar. Then quickly add the egg mixture to the cream, stirring energetically.
4
Done

Divide the mixture between ramekins and transfer them to a rimmed baking sheet. Pour in the water so that it reaches the middle of the ramekins.
5
Done

Bake for 25-30 minutes at 320 °F, and then refrigerate for several hours.
6
Done

Sprinkle chilled dessert with the remaining sugar and pop it on the top shelf of the preheated oven. The sugar will turn into a crust.

Garnish your finished banana creme brulee with pieces of fruit. Such a treat will look good on the festive table and please your loved ones on a regular weekday.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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