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Bananas Foster Creme Brulee



For the custard: Preheat oven to 275 degrees F.
Combine the cream, sugar, vanilla and egg yolks in a bowl.
Place ramekins into a deep pan (I used a roasting pan) so you can create a water bath.
Pour cream mixture into 6 ramekins.
Fill the roasting pan with warm water to cover the ramekins about halfway up the sides with water.
Bake for 45-60 minutes or until cream jiggles only a tiny bit.
Allow to cool and refrigerate at least 5 hours or overnight.
For the topping: In a skillet, melt together the butter and brown sugar.
Add bananas and turn the heat up to high.
Add the hazelnut liqueur.
Shake the pan a little bit then flip each banana.
Once the liqueur has reduced (and nearly completely evaporated), turn off the heat.
Arrange bananas over custard.
Sprinkle with a teaspoon or so of white sugar.
Using a kitchen torch, burn the top of the bananas so you get a good caramelized crust.
Serve immediately.