Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.

Banana Creme Brulee

Impress your friends and guests by making this elegant Banana Crème Brulee. Addition of mashed banana to the custard mixture adds a traditional tropical flavor to this lovely dessert.

Posted By: Leilani
Rating   View Rating(1)
Already Voted! | 3 people have saved this recipe

Print   Add to Printer65 Times Printed

Prep Time: 30 | Cook Time: 70 | Ready In: 8 hours
Ingredients: Print   Add to cart
US Metric

2 cups milk
2 cups whipping cream
1/3 cup sugar
2 1/2 tablespoons maple syrup
1 large ripe banana, mashed
12 large egg yolks
1/4 teaspoon banana extract
16 teaspoons sugar, divided Garnish: fresh raspberries, caramelized sugar pieces

Cooking Process:

Combine first 5 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, 11 minutes or until sugar dissolves and mixture comes to a simmer (do not boil). Cool 5 minutes.
Beat yolks and banana extract in a medium bowl. Gradually stir about 1/4 of hot whipping cream mixture into yolks, and add to remaining hot whipping cream mixture, stirring constantly. Pour whipping cream mixture through a wire-mesh strainer, discarding banana solids.
Pour custard mixture evenly into 8 (8-ounce) ramekins or custard cups. Place ramekins in a large roasting pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 35 minutes or until set. Remove ramekins from water, and cool slightly on a wire rack. Cover and chill at least 8 hours.
Place ramekins on a baking sheet; sprinkle 2 teaspoons sugar evenly over each custard. Broil 5 inches from heat until sugar is completely melted and caramelized (about 1 to 3 minutes). Garnish, if desired. Serve immediately.
Note: To prepare caramelized sugar pieces, combine 2 cups sugar, ½ teaspoon corn syrup, and ½ cup water in a heavy skillet. Cook over low heat, stirring until sugar dissolves. Increase heat to high, and cook until sugar is golden brown and registers 310° (hard crack stage) on a candy thermometer. Carefully pour onto a greased, foil-lined baking sheet. Cool and crack into pieces.

User Reviewsview all rating
Reviewed on: Jan 4, 2017 By
I love those sugar tops. CAn we use Karo light syrup to make them?