Wednesday, July 15, 2009

Banana Creme Brulee

A girl can't live on eclairs alone!

Sometimes, creme brulee is exactly what the doctor ordered! Heavenly combination of sweet, caramelized, crunchy, sugary top and smooth, cool creme create crazy amazing sensation in one's mouth.

Creme brulees are really easy to prepare and they look hella sophisticated at the dinner parties.
This particular recipe is from Williams-Sonoma website and absolutely fool proof. It's so easy, even a baby can make one!
Go on and try it! Your homies will be floored!

For a perfectly creamy custard, line the baking pan with a kitchen towel, and then add the filled ramekins and boiling water.

Here is what you need:

2 ripe bananas
2 1/4 cups heavy cream
1/4 cup plus 8 tsp. sugar
4 egg yolks
1 tsp. vanilla extract

Preheat an oven to 300°F. Have a 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 tsp. 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. Serves 4.

Now, i personally find these serving suggestion to be too generous. I actually divide the cream among 6, not 4 ramekins, as this is a very rich dessert.

Also, as you get more experienced with this recipe, you can flavour your cream with different things - throw in a couple of cinnamon sticks instead of bananas to infuse the cream, add some raspberry juice, or few teaspoons of espresso.

Possibilities are limitless!


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