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.
GINGER CREME BRULEE
Steps:
- Mix egg yolks, eggs and 6 ounces of sugar until combined. Heat the cream to scalding, add ginger and gradually pour into egg mixture, stirring constantly. Add vanilla and salt.
- Using creme brulee molds or another baking ramekin evenly distribute mixture. Place in a shallow baking dish and fill dish half way up with water, creating a water bath.
- Bake at 350 degrees F for approximately 30 minutes or until set. Sprinkle granulated sugar on top of molds after they have cooled. Place molds under broiler to caramelize sugar. Garnish with mint leaves.
CREME BRULEE WITH BANANA PUREE
Provided by Food Network
Yield Serves 6.
Number Of Ingredients 10
Steps:
- Pre-heat oven to 300 degrees.
- Over medium heat, melt 1 tablespoon of butter in a saute pan. Add 3 bananas, coarsely chopped, and sprinkle with 1 tablespoon of sugar. Stir well to blend sugar and butter. Cover and cook for 5 minutes.
- Mash bananas with the back of a wooden spoon. Add the juice of 1/4 lemon to the mixture, raise heat to high, add 3 tablespoons Spanish brandy, and boil for 1 minute. Remove from heat, divide among 6 round, shallow, 6" oven-proof dishes, and let cool.
- Place 3 cups of heavy cream in a saucepan with 1 vanilla bean. Bring to a boil, then remove from heat. Reserve.
- Place 8 egg yolks and 5 tablespoons of sugar in the top of a double boiler. Stir over simmering water until the mixture becomes fairly thick--about 15 minutes. Add the reserved cream with vanilla bean, 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 six dishes in 1/2-inch of water in a roasting pan. Place in the oven, and bake for 40 minutes. When done, remove and chill for at least 1 hour.
- When ready to serve, place the dishes on a bed of cracked ice in a roasting pan. Sprinkle 2 teaspoons of light brown sugar over each dish, distributing evenly. Place under a broiler for 3 minutes, or until sugar caramelizes. Remove and serve immediately, or re-chill and serve cold.
BANANA BRULEE SPOONFULS
Provided by Food Network
Categories dessert
Time 1h38m
Yield 20 to 30 servings or spoons
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F. Heat the cream, half-and-half, and vanilla bean in a medium saucepan over medium heat just to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. Whisk the egg yolks with the sugar in a large bowl just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into the baking pan to smooth it and to remove the vanilla bean.
- Place the pan in a hot water bath. Bake in the center of the oven until set but not too firm (it will cook a little more as it cools), 40 to 50 minutes. Remove from the water bath and let cool 15 minutes. Tightly cover with plastic wrap, making sure the plastic does not touch the surface of the custard. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.) Up to 4 hours before serving, fill your spoons with the chilled cooked custard by scooping each spoon into the pan of custard. Round the tops with a small spatula, or a butter knife. Keep cold. Right before serving, thinly slice the banana (about 1/8-inch thick). Top each spoonful of custard with a slice of banana, lightly pressing it onto the custard. Sprinkle the entire surface with a layer of coarse sugar and place on a baking sheet. Repeat with the remaining spoons. Torch the sugar until it is melted and well browned. Let cool 1 minute before serving.
LEMON-GINGER CREME BRULEE
Everyone raves about the combination of lemon and ginger in this version of the classic custard treat. It never lasts long! -Scott Hunter, Sherman Oaks, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, heat the cream, 1/3 cup sugar and ginger until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Stir in extracts., Transfer to six 6-oz. ramekins or custard cups. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
Nutrition Facts : Calories 426 calories, Fat 35g fat (20g saturated fat), Cholesterol 382mg cholesterol, Sodium 43mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 0 fiber), Protein 5g protein.
BANANA CREME BRULEE
This recipe came with my cooking torch. Very creamy, with a light banana flavor. Note cook/prep time does NOT include chill time.
Provided by podapo
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300. Prepare some boiling water.
- In a saucepan over medium heat, combine cream, banana puree and 2 T. sugar. Cook, stirring occasionally until small bubbles appear around edges of pan. Set aside.
- In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among 4 ramekins.
- Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, about 25 minutes. (this took an additional 9 minutes for mine, as I have deeper ramekins) Chill 2-3 hours.
- Slice bananas horizontally into 1/2" slices and arrange on top of chilled creme brulees. Sprinkle remaining sugar over tops of bananas. With cooking torch, move flame econtinuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. (this is where I failed. I was afraid to add the entire 1/3 cup sugar, so didn't get enough carmelized effect) Serve immediately.
Nutrition Facts : Calories 355.4, Fat 24.4, SaturatedFat 14.6, Cholesterol 186.4, Sodium 27.1, Carbohydrate 33.3, Fiber 0.9, Sugar 27.6, Protein 3
BANANA BRULéE
Another Alton Brown favorite, this is actually part of his Banana Splitsville recipe. You can serve this with ice cream or as is.
Provided by Sandi From CA
Categories < 15 Mins
Time 11m
Yield 16 banana "sticks"
Number Of Ingredients 2
Steps:
- To make the bananas brulée, quarter the bananas lengthwise (peel on) and rub into sugar to coat thoroughly.
- Remove peel and place on cooling rack over several layers of foil. (Don't try this on your dining room table.).
- Don your safety goggles and fire up your torch. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana.
Nutrition Facts : Calories 26.2, Fat 0.1, Sodium 0.3, Carbohydrate 6.7, Fiber 0.8, Sugar 3.6, Protein 0.3
GINGER AND VANILLA BEAN CRèME BRûLéE
Categories Dairy Egg Ginger Dessert Bake Kid-Friendly Vanilla Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 9
Steps:
- Make custard:
- Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.
- Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
- Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
- Make Crème Brûlée:
- Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
- Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften. Garnish crème brûlées with fruit.
- *Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.
- **Available at some cookware stores.
BANANA CREME BRULEE
TIME DOES NOT INCLUDE 2 HOUR CHILLING TIME: I had a wonderful banana creme brulee recipe that I made for years. But somewhere along the line, lost the recipe. I finally came across this one from Willliams-Sonoma that is very close to what I had. I'll try it tonite and see how it goes! For a perfectly creamy custard, line the baking pan with a kitchen towel, and then add the filled ramekins and boiling water. This technique works very well when making Mexican Flan and other custards. Don't skip the tea towel!!!
Provided by Jostlori
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 647.5, Fat 53.8, SaturatedFat 32.4, Cholesterol 349.4, Sodium 59.1, Carbohydrate 38.8, Fiber 1.5, Sugar 28.4, Protein 5.8
HOT BANANA CRèME BRûLéE
Categories Milk/Cream Egg Fruit Dessert Vegetarian Quick & Easy Banana Chill Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Break 1 banana into pieces and purée in a blender with lemon juice, granulated sugar, and yolks until smooth. In a very small saucepan heat cream over moderate heat until hot and add banana mixture, stirring until combined well. Divide mixture between two 2/3-cup ramekins. Put ramekins in a metal baking pan and fill pan with enough boiling-hot water to reach halfway up sides of ramekins. Put pan in middle of oven and lay a sheet of foil over each ramekin. Bake custards until set, about 30 minutes.
- Set broiler rack so that custard tops will be 1 1/2 to 2 inches from heat and change oven setting to broil. Alternatively, have ready a blowtorch.
- Just before serving, very thinly slice remaining banana and arrange slices, overlapping them, over each custard. Sprinkle turbinado sugar evenly over bananas and heat under broiler (or with blowtorch, moving flame evenly back and forth just over sugar) until sugar is melted and caramelized.
BRILLIANT BANANA BRULEE
Not sickly-sweet due to the mix of yoghurt with custard which gives this great tangy taste. My son said it was the best dessert he'd had for ages!! The recipe came from the back of a carton of Ambrosia custard.
Provided by Tina and Dave
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Thinly slice the bananas and share amongst fire-proof dishes.
- Mix the Greek yoghurt and custard, and spoon over the top of the bananas.
- Sprinkle sugar over the top and either use a cooks blow torch or put the dishes under the grill. Heat until the sugar carmelises.
- Serve up to your delighted family or guests!
Nutrition Facts : Calories 311.1, Fat 5.4, SaturatedFat 2.4, Cholesterol 137, Sodium 169.3, Carbohydrate 61.9, Fiber 1.5, Sugar 14.3, Protein 6.2
GINGER AND VANILLA BEAN CREME BRULEE
The subtle hint of ginger makes this dish very special and the texture is perfect. Make it the day before so that it has the proper amount of time to chill. I have successfully swapped whole milk for half of the heavy cream. If you want to get creative...add fresh raspberries to the bottom of the ramekin. Use a bit of raspberry jam to achor the berries down and making sure that they are placed on their sides. Carefully pour the brulee mixture and bake as directed
Provided by Abby Girl
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Make custard: Preheat oven to 325°F Place six 3/4-cup ramekins in 13 x 9 baking pan.
- Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors.
- Strain into large measuring cup. Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
- Bake custards until almost set in center when pans are gently shaken, 35 minutes. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
- Make Crème Brûlée: Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
- Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften.
- Garnish crème brulees with fruit (kiwi, strawberries, raspberries, blueberries).
Nutrition Facts : Calories 417.9, Fat 33.1, SaturatedFat 19.6, Cholesterol 283.5, Sodium 37.2, Carbohydrate 28.1, Sugar 25.2, Protein 3.9
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