Bananas Foster Creme Brûlée
Creme Brulee and Banana Foster are such wonderful and classic dessert. One of the wonderful things about creme brulees is that they are very easy to add additional flavorings too, such as the delicious caramelized banana, vanilla, and bourbon flavor of this Bananas Foster sauce. These are two of my favorite desserts combined to create a flavor combination that is wonderfully delicious. The caramelized banana, creamy custard, and caramelized sugar complement each other perfectly.
Bananas Foster Creme Brulée
Creamy rich creme brulee paired with a New Orleans classic, Bananas Foster!
Ingredients
Bananas Foster Carmel Sauce
- 1 ea Peeled and sliced banana
- 1/2 cup Butter
- 1/2 cup Cream Heavy
- 2 oz Dark Rum
- 1 cup Packed brown sugar
Creme Brulee
- 2 cup Heavy Cream
- 1 ea Vanilla Bean whole (or 1 tsp vanilla extract
- 5 ea Egg Yolks
- 1/2 cup Granulated sugar
Instructions
Bananas Foster Carmel Sauce
- Combine cream, brown sugar, butter, and banana in to a heavy bottomed saucepan. Heat over medium low heat and bring to simmer.
- Once at a simmer take off heat and add rum. Then place back onto heat and simmer for one min to allow alcohol to evaporate.
- Divide into four 6 oz. ramekins and allow to cool at room temp while you make the following Creme Brulee Base.
Creme Brulee
- Preheat oven to 325℉. Split vanilla bean and scrape seeds out using the back of a paring knife then combine with heavy cream in a saucepan. Then heat on low until just warm.
- While cream is heating up combine egg yolks and sugar. Beat with whisk until light and pale.
- Once cream is warmed and egg yolks are beaten. Slowly whisk warm cream into egg yolk sugar mixture. Careful not to add the cream too quickly as this will cook egg yolks.
- Pour cream egg mixture into four 6 Oz. ramekins that has the bananas foster carmel on the bottom. Then place ramekins into a shallow baking dish and into the oven. Then fill baking dish half way up with water.
- Bake for 40-50 mins or until center jiggles and is just set. Remove from oven and let cool for 1 hour at room temperature. After cooled to room temperature place covered in fridge for at least 6-8 hours to cool and set properly.
- Remove from fridge 15 mins before serving.
- cover tops of Creme brûlées with sugar and then carmalize sugar with blow torch. Serve immediately and enjoy!
