We love Crème Brûlée and when you can combine it with an awesome dessert like bananas foster, who wouldn’t love it? I love how simply it was to make the custard. We ate some leftovers without the bananas and sugar crust and it was still awesome.
Bananas Foster Crème Brûlée
(Adapted from Tasty Kitchen)
FOR THE CUSTARD:
2 cups Heavy Cream
½ cups Sugar
1 Tablespoon Vanilla Extract
5 whole Egg Yolks
Preheat oven to 275ºF. Combine the cream, sugar, vanilla and egg yolks in a bowl.
Place ramekins into a deep pan (I used a roasting pan) so you can create a water bath. Pour cream mixture into 6 ramekins. Fill the roasting pan with warm water to cover the ramekins about halfway up the sides with water.
Bake for 45-60 minutes or until cream jiggles only a tiny bit. Allow to cool and refrigerate at least 5 hours or overnight.
FOR THE TOPPING:
3 Tablespoons Butter
3 Tablespoons Brown Sugar
3 whole Bananas, Sliced
3 Tablespoons Hazelnut Liqueur (or Rum), Optional
6 teaspoons Sugar
In a skillet, melt together the butter and brown sugar. Add bananas and turn the heat up to high.
Add the hazelnut liqueur. Shake the pan a little bit then flip each banana. Once the liqueur has reduced (and nearly completely evaporated), turn off the heat.
Arrange bananas over custard. Sprinkle with a teaspoon or so of white sugar. Using a kitchen torch, burn the top of the bananas so you get a good caramelized crust.