Banana Split Crème Brûlée
The brulee custard replaces the usual ice cream in this perfect combination of caramelized bananas and milk chocolate ganache, garnished with crushed nuts, whipped cream, and maraschino cherries.
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| Serves: | 4 |
| Total time: | 3 hours, 15 minutes |
| Prep time: | 30 minutes |
| Cook time: | 35 minutes |
| Oven temperature: | 150°C - 300°F |
Ingredients:
| US: | GB: | Metric: |
| whipping cream | 1 cups | 0.4 pints | 0.25 l |
| egg yolks | 2 | 2 | 2 |
| sugar | 1/3 cup | 2.5 oz | 70 gr |
| salt | pinch | pinch | pinch |
| vanilla pods | 1 | 1 | 1 |
| milk chocolate | 3.5 oz | 3.5 oz | 100 gr |
| heavy cream | 1/4 cup | 0.1 pints | 0.06 l |
| whipping cream | 1/2 cup | 0.2 pints | 0.1 l |
| vanilla | pinch | pinch | pinch |
| sugar | 1 tsp | 1 tsp | 5 gr |
| bananas | 2 | 2 | 2 |
| cherries | 8 | 8 | 8 |
| walnut or pecans | 8 | 8 | 8 |
| sugar | 4 tsp | 4 tsp | 20 gr |
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Preparation:
- Preheat the oven to 300° F (150°C)
- Halve the vanilla bean lengthwise and scrape the seeds in a saucepan
- Add the cream and the pods and stir over medium heat, just to the point of boiling, and set aside
- Separate the eggs
- In a small bowl, whisk the egg yolks, sugar and salt until evenly combined
- Add the hot cream bit by bit, whisking until evenly colored
- Put the mixture through a fine strainer
- Place 4 ramekins in a hot water bath and fill them evenly with the cream
- Bake for about 35 minutes, until the edges of the custard are set, with a spot in the center about the size of a quarter remaining wiggly (baking time depends upon the height of the ramekins: if shallow, start checking at 30 minutes)
- Remove ramekins from the hot water bath and cool to room temperature on a rack
- Cover with plastic wrap, and chill in the refrigerator for at least 2 hours
- To make the ganache, cut the milk chocolate in small pieces
- Put the heavy cream and chocolate in a small saucepan, and heat up until the chocolate is melted
- Remove from heat, and whisk until smooth
- Cool the mixture to room temperature or chill if you prefer it thicker
- Combine the heavy cream, vanilla and sugar en whip to stiff peaks
- Cut the bananas in half lengthwise and display them across the ramekins with cream
- Halve the cherries, removing pits, and chop the nuts as desired
- Pour 1 teaspoon of sugar on top of the bananas and caramelize with your kitchen torch
- Finish with the whipped cream and ganache chocolate cream (in the order you prefer) and decorate with the cherries and nuts
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Tips:
- This recipe can be made in advance, assembling the Banana Split Creme Brulee just before serving.
- Click here for tips and techniques for preparing crème brûlée.
- Click here to know more about the equipment used.
- In the Crème brûlée shop you kan buy the utensils and some of the ingredients needed.
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Banana Split Creme Brulee. Image source: Flickr
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