Banana And Cardamom Creme Brulee Recipes

BAL'S BANANA CARDAMOM CREME BLULEE RECIPE

Steps:

• Preheat the oven to 300 degrees F. Pour the milk into a medium saucepan and add 1 tablespoon of sugar, cardamom, fennel seeds and bananas, mashing them into the milk. Turn the heat to medium high. When it comes to a boil, turn the heat off and cover pan with a tight fitting lid. Leave to infuse for 15-20 minutes. In a medium bowl, beat the egg yolks with 1 tablespoon of sugar until thick and pale. Using a fine sieve, strain the hot milk and slowly pour it into the yolk mixture while whisking constantly to prevent the eggs from scrambling. Pour the mixture back into the saucepan and cook over low heat until the mixture is thick enough to coat the back of a spoon - about 3-5 minutes. Pour the mixture into 4 shallow crème brûlée dishes or ramekins. Place the dishes in a baking pan large enough to accommodate them all. Then pour enough water into the pan to come halfway up the dishes. (This is called a making a bain marie or a water bath) Be careful not to splash any water into the crème brûlée dishes! Bake for 30 minutes or so until set but still slightly giggly. If the dishes aren't set at this point, continue to check them every 5 minutes until they are done. Remove from the bain marie water bath and let cool slightly on the counter top. Then place the dishes in the refrigerator uncovered for about an hour. Remove from refrigerator and sprinkle 1 tablespoon of sugar evenly on top of each crème brûlée. Melt the sugar with a blowtorch or place under a broiler until the sugar has caramelized. (Make sure to keep a close eye on your dishes as not to burn them!) Serve immediately.

BANANA CARDAMOM CREME BRULEE

Steps:

• Preheat oven to 300 degrees F Pour the milk into a medium sized saucepan and add 1 tbsp sugar, your caradamom, fennel, and bananas. Mash the Bananas into the milk. Turn the heart to medium high and when it comes to a boil turn the heat off and cover pan with a tightly fitting lid. Leave to infuse for 15-20 minutes. In a medium bowl beat the egg yolks with 1 tbsp sugar until thick and pale. Strain your hot milk and slowly pour into the egg mix, whisking constantly so the eggs do not scramble. Pour the mixture back into the saucepan and cook over low heat until the mixture is thick enough to cover a spoon. 3 to 5 minutes. Pour the mixture into 4 ramekins and place in a large pan and pour water into the pan about 1/2 way up the ramekins. Bake until set (slightly jiggly) about 30 minutes. Remove from the water bath and let cool slightly. Sprinkle 1 tbsp of sugar on top of each Creme Brulee. Melt the sugar with a blowtorch until it has caramelized. Serve immediately

BANANA CREME BRULEE

Steps:

• Preheat the oven to 300 degrees. Over medium heat, melt the butter in a saute pan. Add the bananas, and sprinkle with 1 tablespoon of white sugar. Stir well to blend the sugar and butter. Cook, stirring occasionally, for 5 minutes. The bananas should be lightly caramelized. Mash the bananas with the back of a wooden spoon. Add the lemon juice to the mixture, raise the heat to high, add the brandy, and boil for 1 minute. Remove from heat, divide among 6 wide, shallow creme brulee dishes, and let cool. Place the heavy cream in a saucepan. Split the vanilla bean lengthwise, and scrape the seeds into the cream with the tip of a knife. Add the scraped-out vanilla bean, and bring the cream just to a boil, then remove from heat. Reserve. Place the egg yolks and 5 tablespoons of white sugar in the top of a double boiler. Whisk them together, then stir over simmering water until the mixture becomes fairly thick (about 15 minutes). Strain the reserved cream into eggs, and stir the mixture over simmering water for 10 minutes. Remove from heat, and ladle over the cooled banana puree in the 6 dishes. Place the dishes in a roasting pan, and fill the pan with enough hot water to come halfway up the sides of the dishes. Bake in the oven for 40 minutes. Remove the dishes from the pan, and chill them for at least 3 hours.
• When you are ready to serve, sprinkle 2 teaspoons of light brown sugar over each dish, distributing evenly. Place the dishes on a bed of cracked ice in a roasting pan, and position the pan under a broiler until the sugar caramelizes. Watch carefully, and move the dishes around so the sugar browns evenly but doesn't char. Remove and serve while the crust is still hot.

CHAI CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Heat cream in a 1-quart, covered saucepan over medium heat until scalded, 4 to 5 minutes. An instant-read thermometer inserted into the center of the cream should read 180 degrees F (82 degrees C).
• Add tea bags, ginger, cinnamon stick, cardamom, and cloves. Turn off the heat, cover, and steep for 5 to 8 minutes.
• Meanwhile, whisk egg yolks, 3 tablespoons plus 1 3/4 teaspoon sugar, vanilla, and salt together in a bowl until combined and sugar has dissolved.
• Strain tea bags, cinnamon stick, and ginger from the cream, extracting as much cream as possible from the tea bags.
• Pour some of the hot cream into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until custard is thick and smooth, 2 to 3 minutes.
• Divide custard evenly among four 4-ounce ramekins. Place ramekins in a paper towel-lined baking pan. Pour hot water into the baking pan until halfway up the sides of the ramekins.
• Bake in the preheated oven until custard is set around the edges and jiggles slightly in the center when gently shaken, 45 to 50 minutes. Carefully remove from the oven and let cool to room temperature, about 30 minutes. Transfer to the refrigerator to chill for at least 2 hours.
• Sprinkle 1 teaspoon turbinado sugar over each ramekin, shaking gently to cover the surface evenly. Use a kitchen torch to caramelize the sugar until all crystals are evenly melted. Allow surface to harden before serving.

CARDAMOM CRèME BRûLéE

Steps:

• 1. Preheat oven to 325°.
• 2. In a large heat-proof mixing bowl, whisk together the egg yolks and sugar.
• 3. Place the cream in a heavy bottomed saucepan over medium heat. Warm just until little bubbles form around the edge. Remove from the heat and, whisking constantly, pour into the egg and sugar mixture. Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.
• 4. Pour the mixture through a very fine sieve into 6 crème brûlée dishes, filling them only half full. Place the dishes into a shallow baking dish large enough to hold them withough crowding. Place the dish on the middle rack of oven. Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish. Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes. Bake for about 25 minutes, or until the custard is set in the center.
• 5. Remove the custards to a wire rack to cool. Refrigerate for at least 3 hours, or until ready to use.
• 6. When ready to serve, preheat the broiler.
• 7. Pass the brown sugar through a fine sieve to eliminate all lumps. Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish. Place the chilled crème brûlée dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown. Remove from the broiler and serve immediately.
• Wine Suggestion:
• Royal Tokaji Red
• This quite sweet but well-balanced Tokaji is a stunning companion to this lightly spiced and very rich dessert.

CARDAMOM CREME BRULEE PARFAIT WITH CANDIED PUMPKIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a 9x13-inch baking pan with parchment paper; coat with cooking spray.
• Mix 3/4 cup white sugar, egg yolks, egg, vanilla extract, 1 teaspoon cardamom, and 1/2 teaspoon salt together in the bowl of a stand mixer fitted with the paddle attachment; mix on low speed until well combined.
• Heat cream in a small saucepan over medium heat, stirring often, until it begins to bubble, about 5 minutes; remove from heat. Add cream to the egg mixture slowly, mixing on low speed. Pour custard into the prepared baking dish.
• Set the baking pan into a roasting pan; carefully pour enough boiling water into the roasting pan to come halfway up the sides of the baking pan.
• Bake in the preheated oven until the custard is set when gently shaken, 45 to 50 minutes.
• Remove baking pan from roasting pan. Cool to room temperature, about 30 minutes. Freeze until firm, at least 1 hour.
• Melt butter in a skillet over medium heat. Add brown sugar, salt, 1/4 teaspoon cardamom, and cinnamon; stir to combine. Add frozen pumpkin and simmer, stirring often, until reduced, about 8 minutes. Cool candied pumpkin to room temperature, about 10 minutes.
• Cut custard into 18 squares using a pizza cutter or sharp knife. Place 1 custard square in a serving dish, add a layer of candied pumpkin, and top with another square. Sprinkle each with 1 tablespoon of sugar. Use a kitchen torch to flame tops until deeply caramelized and a crunchy layer has formed.

BANANA CREME BRULEE

Steps:

• Preheat oven to 300 degrees. Have pot of boiling water ready.
• Peel 1 of the bananas and cut in thirds. In a saucepan over medium heat, combine the cream, cut banana and the 1/4 cup sugar.
• Cook, stirring, until steam rises, 4 to 5 minutes. Let stand 10 to 15 minutes.
• In a bowl, beat the egg yolks and vanilla until blended.
• Strain the cream through a fine-mesh sieve set over a bowl; discard the cooked banana. Pour the cream into the yolks, a little at a time, stirring constantly until smooth; divide among four 6-oz. ramekins.
• Line a 3-inch-deep baking pan with a kitchen towel, place the ramekins in the pan and add boiling water to fill the pan halfway up the sides of the ramekins. Cover loosely with foil and bake until set, 30 to 35 minutes.
• Remove the ramekins from the pan, cool to room temperature and refrigerate 2 to 3 hours.
• Peel the remaining banana and slice crosswise into slices 1/8 inch thick. Arrange 7 or 8 slices over the top of each crème brûlée and sprinkle 2 teaspoons sugar evenly over each surface.
• With a kitchen torch, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately.

CARDAMOM CREME BRULEE

Steps:

• Preheat oven to 325°.
• In a large heat-proof mixing bowl, whisk together the egg yolks and sugar.
• Place the cream in a heavy bottomed saucepan over medium heat.
• Warm just until little bubbles form around the edge.
• Remove from the heat and, whisking constantly, pour into the egg and sugar mixture.
• *caution* temper the egg's first. to do this pour a little bit of the mixture in first and mix it together, then pour in the rest of the mixture. Otherwise you might end up with scrambled eggs.
• Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.
• Pour the mixture through a very fine sieve into 6 crème brûlée dishes, filling them only half full.
• Place the dishes into a shallow baking dish large enough to hold them without crowding.
• Place the dish on the middle rack of oven.
• Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish.
• Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes.
• Bake for about 25 minutes, or until the custard is set in the center.
• Remove the custards to a wire rack to cool.
• Refrigerate for at least 3 hours, or until ready to use.
• When ready to serve, preheat the broiler.
• Pass the brown sugar through a fine sieve to eliminate all lumps.
• Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish.
• Place the chilled crème brûlée dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown.
• Remove from the broiler and serve immediately.
• Note: When I make this dish, I often grind the cardamom in a coffee grinder so that it picks up just a hint of coffee (in my kitchen, usually espresso) flavor.

EASY BANANA CRèME BRûLéE

Steps:

• Spread wafer pieces onto bottom of shallow 1-1/2-qt. casserole; top with bananas.
• Cook pudding with 2 cups milk as directed on package; pour over bananas. Refrigerate several hours or until firm.
• Heat broiler when ready to serve dessert. Sprinkle sugar over pudding. Broil 3 to 5 min. or until sugar is melted and lightly browned. Serve immediately.