Banana crème brûlée

By Hope Malau
21 October 2015

This family favourite is extra creamy with the addition of bananas.

Serves 6 Preparation: 5 min Cooking: 1 hour 

  • 500 ml (2 c) cream
  • 500 ml (2 c) double cream
  • 1 vanilla pod
  • 6 egg yolks
  • 125 ml (½ c) castor sugar
  • 4 small bananas, sliced
  • 125 ml (½ c) sugar

Preheat the oven to 160 °C.

1 Place the creams and vanilla pod in a saucepan and slowly bring to a gentle simmer for 10 minutes. Remove the vanilla pod.

2 Whisk the egg yolks and castor sugar in a bowl until pale and fluffy. Whisk in half the cream mixture until well-combined and slowly pour the mixture into the saucepan with the remaining cream.

3 Stir the mixture in a figure of 8 over a low heat for 8-10 minutes until it thickens and coats the back of a metal spoon.

4 Divide the sliced bananas between 6 ramekins. Pass the cream and egg mixture through a sieve and pour over the bananas. Place the ramekins in a baking tray and fill halfway with boiling water. Bake in the oven for 25-30 minutes until set.

5 Remove the ramekins from the tray and refrigerate for an hour until set and chilled. When ready to serve, sprinkle the white sugar on top. Move the oven shelf up close to the grill element, return the ramekins to the oven and grill until the sugar has caramelised.

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