Banana Creme Brulee
I am an absolute sap for a good creme brulee. My favorite creme brulee is a classic one with fresh berries to accompany the vanilla custard and crunch torched sugar. This banana creme brulee is such a fun dessert and is the perfect balance of sweet vanilla and delicious banana. This recipe is so much easier to make than you might think and the Banana Custard will have you wanting creme brulee like this every time!
How To Make Banana Creme Brulee
- Prepare the banana peels: Lay each banana flat and slice the top side lengthwise with a paring knife to reveal the inside. Scoop out the banana flesh with a spoon and set aside. Keep the peels intact and set them aside for later use. You don’t have to use bananas as the creme brulee vehicle but it is super fun and creative :)
- Make the banana custard: Smash the banana until smooth. Add to a large saucepan with milk and vanilla. Heat over medium heat until the mixture begins to bubble. Remove from heat and let cool for 10 minutes.
- Temper the eggs: In a separate bowl, whisk the egg yolks, sugar, and cornstarch until light and fluffy (about 2 minutes). Slowly pour the warm banana-milk mixture into the yolks while whisking constantly.
- Cook the custard: Return the mixture to the saucepan and cook over low-medium heat, whisking constantly, until thick and pudding-like. Remove from heat and stir in the butter and salt until smooth.
- Cool the custard: Pour the custard into a bowl, press plastic wrap directly on top, and refrigerate for about 15 minutes.
- Assemble: Spoon the custard back into the empty banana peels. Smooth the tops flat.
- Brûlée the top: Sprinkle granulated sugar evenly over the surface of each custard-filled banana. Use a kitchen torch to caramelize the sugar until golden and glassy.
Tips for Making Custard
- Whisk constantly: This prevents clumping and ensures the custard thickens evenly.
- Temper carefully: Adding the warm milk mixture slowly into the yolks avoids scrambling the eggs.
- Cool slightly before torching: Cold custard holds up better under the heat of the torch.
- Use ripe bananas: They’re sweeter, creamier, and blend WAY more smoothly into the custard base.
Key Ingredients
- Ripe bananas: The base of this recipe—choose bananas with brown speckles for optimal sweetness.
- Vanilla bean paste: Adds a deep, aromatic flavor and beautiful flecks throughout the custard.
- Whole milk: The fat content is key to a rich, creamy consistency.
- Egg yolks: They thicken the custard and add a luxurious texture.
- Cornstarch: Helps stabilize the custard and keeps it silky smooth.
- Granulated sugar: Used both in the custard and on top for the signature brûlée crunch.
How to Store Banana Crème Brûlée
- Refrigerate: Once assembled, banana crème brûlée can be covered and refrigerated for up to 3 days.
- Wait to torch: For best texture, add the brûlée topping just before serving to keep it crisp.
- Storage tip: If the banana peel looks too soft after chilling, you can also serve the custard in small ramekins instead.
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Banana Creme Brulee
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Servings
3
servingsPrep time
20
minutesCooking time
10
minutes Cook Mode
Keep the screen of your device on.
Ingredients
3 ripe bananas
2 cups whole milk
1 1/2 tsp. vanilla bean paste, extract works as well
4 egg yolks
3/4 cups granulated sugar
2 1/2 Tbsp. cornstarch
2 Tbsp. butter
1/4 tsp. salt
3 -4Tbsp. granulated sugar, for torching on top
Directions
- Place the bananas on their side so they’re laying flat. Use a pairing knife to slice the top side of each banana off to reveal the banana center. Use a spoon to scoop out the banana. Keep the banana, place it to the side for now while you slice and spoon each banana. Once each of the bananas are finished, set the scooped out peels to the side.
- Moving onto the custard, smash the 3 bananas until there are no large chunks and place in a large sauce pan. Add the milk and vanilla. Place over medium heat and stir to combine until the mixture begins to bubble. Remove from heat and let cool for about 10 minutes.
- In a large bowl, whisk together the egg yolks, sugar, and cornstarch. Mix until lighter in color and fluffy, about 2 minutes.
- Once the milk mixture has had time to cool down, slowly pour it down while whisking constantly, along the side of the bowl of the egg yolk mixture. Whisk until everything is evenly combined.
- Place this mixture back into the large sauce pan and place over low-medium heat while whisking constantly. Continue to whisk until the mixture starts to thicken and bubble resembling a pudding consistency. Remove from heat. Add in the butter and salt and whisk to combine until the butter is completely melted.
- Place the banana custard in a heat proof bowl with plastic wrap pressed on top to prevent a skin from forming and store it in the fridge to cool down for about 15 minutes.
- Use a spoon to fill each banana peel with banana custard until it is full. Smooth the top so that it’s filled to the top of the opening of the peel.
- One at a time, sprinkle sugar on top of each custard filled banana. Next, use a culinary torch to scorch the top of each banana until the surface starts to bubble and turn a deep amber color. Repeat this step for each banana until they’re all bruleed.
- Enjoy!
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