Banana Crème Brûlée

Recipe steps

Prepare the flavored cream

In a medium saucepan, pour the heavy cream. Split the vanilla bean lengthwise and scrape out the seeds with the tip of a knife. Add the seeds and pod to the cream, then slowly bring to a boil. Remove from heat just before it boils.

Arrange the bananas

Roughly mash the bananas with a fork and distribute them among 8 small ramekins. Press lightly to form an even base.

Prepare the custard base

In a mixing bowl, vigorously whisk the egg yolks with the granulated sugar and vanilla seeds until you get a thick and creamy mixture. Gradually pour the hot cream over this mixture while stirring constantly.

Cook the cream

Rinse and dry the saucepan, then pour in the mixture. Heat over low heat while stirring slowly and almost constantly until the cream thickens and coats the spoon. Be careful: never let it boil or the cream will curdle!

Finish and refrigerate

Strain the cream through a fine mesh directly into the ramekins, filling to the rim. Let cool to room temperature, then place in the refrigerator for a full night.

Caramelize the top

When ready to serve, sprinkle each cream with a thin layer of brown sugar. Place under a very hot broiler for a few seconds until the sugar melts and forms a shiny caramel. Let cool so the crust hardens.

Tips and variations

• For a more indulgent version, add some dark chocolate shavings to the ramekins with the bananas.
• You can replace brown sugar with demerara or muscovado sugar, or even light brown sugar for caramelization.
• If you don’t have a kitchen torch, use your oven’s broiler while watching very closely.