Banana Creme Brulee

Banana Creme Brulee is a gluten free and lacto ovo vegetarian side dish. One portion of this dish contains roughly 3g of protein, 23g of fat, and a total of 292 calories. For $1.09 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up heavy cream, demerara sugar, egg yolks, and a few other things to make it today. 10 people have tried and liked this recipe. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. With a spoonacular score of 16%, this dish is rather bad. Try White Chocolate Creme Brulee with Strawberry {Creme Brulee Kit Giveaway}, Banana Crème Brûlée, and Banana Creme Brulee for similar recipes.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Put the cream and the vanilla in a medium saucepan and bring slowly to the boil.
2. Remove from the heat just before the cream boils.
3. Split the pod in half and scrape out the seeds with the point of a knife.
4. Slice the bananas thickly and divide between 8 small ramekins.
5. Put the egg yolks caster sugar and vanilla seeds in a mixing bowl and beat till thick and creamy. Pour the hot milk on to the egg and sugar mixture and stir.
6. Rinse out the milk pan dry and pour in the custard.
7. Heat stirring slowly and almost constantly until the mixture thickens.
8. There are a couple of things to bear in mind: if you make certain that the spoon gets right into the corners of the pan you run less risk of the custard curdling and on no account let the mixture boil otherwise the custard will scramble.
9. Pour the custard through a sieve into the little dishes filling them right to the top.
10. Set aside to cool then refrigerate overnight.
11. Dust the top of each custard with a thin layer of demerara then place under a very very hot grill for a few seconds until the sugar melts to a shiny caramel.
12. Leave to cool and harden.
13. Makes 8

 

Step by step:

1. Put the cream and the vanilla in a medium saucepan and bring slowly to the boil.

2. Remove from the heat just before the cream boils.Split the pod in half and scrape out the seeds with the point of a knife.Slice the bananas thickly and divide between 8 small ramekins.

3. Put the egg yolks caster sugar and vanilla seeds in a mixing bowl and beat till thick and creamy.

4. Pour the hot milk on to the egg and sugar mixture and stir.Rinse out the milk pan dry and pour in the custard.

5. Heat stirring slowly and almost constantly until the mixture thickens.There are a couple of things to bear in mind: if you make certain that the spoon gets right into the corners of the pan you run less risk of the custard curdling and on no account let the mixture boil otherwise the custard will scramble.

6. Pour the custard through a sieve into the little dishes filling them right to the top.Set aside to cool then refrigerate overnight.Dust the top of each custard with a thin layer of demerara then place under a very very hot grill for a few seconds until the sugar melts to a shiny caramel.Leave to cool and harden.Makes 8

Nutrition Information:

covered percent of daily need