Banana’s Foster Creme Brulee
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Ripe bananas, cream, egg, crunchy toasted sugar and booze. Does any of this sound unfortunate? I’m hoping it doesn’t, because it is utterly delicious.
And really, if eggs, cream and booze bother you particularly, I think you made a bad left turn on the Internet Parkway and ended up at the wrong blog.
*Pushes glass of rum your way* But if you are here, just stick around and have a drink with me. What da ya say? Friends?
Fab.
So, moving on.
I’m begging you, just jump on this boozy bandwagon and throw caution to the wind. Skinny jeans need not apply.
Preheat your oven to 250 degrees.
Start with 1/4 cup of dark rum. Take a whiff, and imagine Orlando Bloom as a pirate. It’s a beautiful thing.
Pour it into a mix of 3/4 cup heavy whipping cream (36% fat), 1/4 cup milk, and 1/3 cup baker’s sugar.
With an immersion blender, beat together all of the ingredients until smooth.
Add in two chunked riped bananas.
Blend again with immersion until the mixture is smooth.
Into four ramekins, evenly divide the banana/sugar/egg/cream/and(most importantly)booze mixture.
Place the ramekins into a 13×9 inch pan and fill half way with water.
Gingerly slide the whole rigamaroo into the oven and allow to bake for 1 hour and 15 minutes.
Remove from water, allow to cool and then place in fridge for at least two hours. When cool, sprinkle with baker’s sugar and place under a broiler until the sugar caramelizes. Serve immediately and imagine far away places with booze, bananas and washed up sword-fighting eye liner wearing pirates. Just sayin’.
Banana Foster Creme Brulee
Yield: 4 servings
Prep Time: 15 Mintes
Cook Time: 1 Hour 15 Minutes
Total Time: 4 Hours
Ingredients:
1/4 cup Dark Rum
3/4 cup Heavy Cream (36%)
1/4 cup Milk
5 Egg Yolks
1/3 cup Baker's Sugar + 1 Tbsp. for caramelizing
2 ripe Bananas, chunkedDirections:
Preheat oven to 250 degrees.
In medium bowl with an immersion blender, beat together rum, cream, milk, egg yolks and sugar until smooth. Beat in ripe bananas and blend until smooth.
Divide into four ramekins.
Place filled ramekins into 13x9 inch pan. Fill pan half way with water. Transfer whole dish set up to oven and allow to bake for 1 Hour and 15 minutes.
Remove ramekins from oven and water bath and allow to cool. Place into fridge for at least two hours to cool. Or overnight.
When ready to serve, sprinkle remaining baker's sugar over the creme brulee and place all ramekins under broiler until sugar caramelizes.
Serve and devour immediately.
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NanaBread (Jeanne) — January 28, 2012 @ 12:42 am
Oh, hell yes. As usual, you had me at booze.
Gorgeous as always, Megan. You are my hero.
aarthi — January 28, 2012 @ 4:35 am
YUMMY YUMMY
Aarthi
http://yummytummy-aarthi.blogspot.com/
MegSmith @ Cooking.In.College — January 28, 2012 @ 6:02 am
That.is.gorgeous…oh my goodness it sounds too good!!!
One request. Can I imagine Mr. Depp in place of Mr. Bloom?
Let me know
Kathryn — January 28, 2012 @ 8:43 am
Anything with rum is a winner in my book!!
Laurie {Simply Scratch} — January 28, 2012 @ 4:23 pm
WOWZA! This is my JAM!! I love that first crack when the spoon breaks the sugar!
Mads — January 28, 2012 @ 9:24 pm
I’m on board. I didn’t even need the glass of rum to be convinced, but it didn’t hurt.
YAY!
Simply Tia — January 29, 2012 @ 9:28 pm
Say creme brulee and it’s basically calling my name! This looks lovely and I know the flavors are amazing!!!
Lauren @ Pass the Plate — January 29, 2012 @ 9:53 pm
OMG! You’ve combined my top 2 all time favorite desserts into one recipe!!!! I saw this on foodgawker and my mouth literally dropped…I definitely can’t wait to try this out, thanks for posting!
Andrea @ The Skinny Chronicles — January 29, 2012 @ 10:53 pm
This pretty much rocks. Three cheers for coming up with this one!
Averie @ Love Veggies and Yoga — January 29, 2012 @ 11:12 pm
Wow this looks insanely good. Saw it on FG. Congrats!
I love bananas foster AND creme brulee. And rum
Nicole — January 29, 2012 @ 11:56 pm
Oh wow! This looks so good. I’m pretty sure this post just gave me cabin fever. It is 50 below in Fairbanks and I have never wanted to venture out in weather this cold to go to the grocery store. Creme Brulee is my biggest weakness. Guess I’ll just have to stay home and lick my computer screen.
Kelly @ Free spirit Food — January 30, 2012 @ 12:15 am
Yum… This is the dessert of my dreams! Definitely going to surprise my husband with this on valentine’s day.
Muriel — January 30, 2012 @ 1:59 am
WOW! Seriously girl you’ve got some mad cooking skills! SO wish I could take a bite out of one of these right now!!!
Isabelle @ Crumb — January 30, 2012 @ 3:45 am
Oh goodness. I didn’t think it was possible to make creme brulee even better, but it seems I was wrong… after all, everything is better when there’s booze in it, yes? I think this dessert just might make an appearance at my next dinner party.
MyFudo — January 30, 2012 @ 4:09 am
I am willing to say good bye to my skinny jeans, if the dessert looks as delicious as this. Perhaps the next size bigger is still okay
This is definitely the next treat I will be making! Thanks!
Jody — January 30, 2012 @ 10:28 pm
Oh my, that sounds (and looks) delicious!
Leah — January 31, 2012 @ 10:06 pm
Dear lord! No one else in the house likes bananas…would it be wrong if I ate them all myself?!
Erin — February 2, 2012 @ 5:05 pm
Looks absolutely amazing!
Danielle — February 5, 2012 @ 11:12 pm
Ok, I am not a boozey kinda girl, but we need to still be friends!
You have a great sense of humor!
These do look awesome, my hubby loves all things banana pudding-ish!
The Messy Baker — February 11, 2012 @ 11:54 pm
Creme Brûlée is my all time favorite dessert, and you just took it up a notch with the addition of rum and bananas. Oh boy, I’m def. trying this recipe. Thanks.
Love in the kitchen with sexy cuisine « Celebrating Home with Karie Engels — February 13, 2012 @ 6:51 pm
[...] Wanna be a Country Cleaver submitted her Banana’s Foster Creme Brulee. Megan describes this dessert as Ripe Bananas, cream, egg, toasted sugar, booze and utterly delicious. Pop on into her blog for beautiful step by step instructions to this tantalizing dessert. [...]
Glory/ Glorious Treats — February 20, 2012 @ 3:28 am
Yum! Doesn’t this sound like an amazing combo!
Country Cleaver » Roasted Vegg with Poached Egg and News! — May 3, 2012 @ 8:51 pm
[...] to which of my recipes I’ll be creating, but it’s between the baked chicken piccata and bananas foster creme brulee. Decisions, decisions. They will be deciding [...]
Libby Amezcua — April 20, 2013 @ 8:54 pm
Worldwide, there is no sharp distinction between “bananas” and “plantains”. Especially in the Americas and Europe, “banana” usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called “plantains”. In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages.,
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