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Author Notes: Inspired by Lou Seibert Pappas Banana Creme Brulee
Use farm fresh eggs for tastiest result :)
and for a sweeter taste use slightly overripe bananas —eggs&herbs13
- 7 medium egg yolks
- 1/3 cup granulated sugar (+ 5 tablespoons for caramelizing)
- 2 1/4 cups heavy cream
- 1 tablespoon vanilla extract
- 1 tablespoon orange zest
- 2 tablespoons dark rum
- 2 large bananas (or 3 small ones)
- Preheat oven to 275 F. I use a clear glass 9in pie dish as I don't have a creme brulee ramikin, but feel free to use whatever is easiest for you, just make sure it is at least 2in deep and place it on a pan or cookie sheet. Don't put this in the oven,just have it ready.
- In a small dish combine vanilla extract, orange zest, and dark rum. Place to the side.
- Whisk egg yolks until they have changed to a paler yellow. Then mix in granulated sugar, continue to whisk it until the sugar has dissolved
- Slowly add heavy cream and mix until just blended. Then add the rum-vanilla mix, till just incorporated.
- Fill the dish, in my case the pie plate, and place the sheet in the oven. Using a teakettle fill the pan with water till it reaches about 3/4 of the way up the brulee dish. Bake for about 40-45 minutes, or if you usually adjust recipes to fit your oven, until the custard is set, accept in the middle where it is still slightly jiggly.
- Then place in the fridge for AT LEAST 1.5 hours, but if possible overnight. *note this will be good up to 2 (and if lucky 3) days later*
- When ready to serve slice the bananas about 1/4" and arrange them decoratively along the creme brulee. Evenly sprinkle the remaining sugar on top and caramelize it using a flambe torch Voila!
- This recipe was entered in the contest for Your Best Dish You (Intentionally) Set on Fire