How to Make Banana Brulee

A dessert torch makes the brulee step easier to control.

That classic dessert, banana pudding with Nilla Wafers, is a southern kitchen standby. Create a more sophisticated version of that old favorite with a banana custard. Finish with the brulee technique, which creates a carmelized hard sugar glaze.

Things You'll Need

• 4 ramekins
• 9-by-13 cake pan
• Bananas
• Hand mixer
• 1 3/4 c. milk
• 3/4 c. sugar
• 2 tsp. vanilla
• 2 eggs
• 2 to 3 Tbsp. brown or turbinado sugar

Instructions

1. Preheat oven to 325 degrees.

2. Thinly slice one banana. Divide equally among four ramekins.

3. Beat eggs until they're a uniform lemon yellow color and frothy. Add milk, sugar and vanilla. Beat 15 seconds more, until well combined.

4. Pour egg mixture over bananas. They'll probably float to the top, which is OK.

5. Place ramekins in the 9-by-13 cake pan. Don't allow them to touch the sides of the cake pan or each other. Fill cake pan with water, 3/4 up the ramekins.

6. Bake for 30 minutes, or until the tops of the puddings are firm but not rubbery when touched.

7. Remove ramekins from water bath. Sprinkle brown or turbinado sugar on the tops of the banana custard.

8. Turn the oven to broil on low. Raise the oven rack to the highest setting.

9. Place the ramekins under the broiler. Broil puddings until the sugar is melty, bubbly and golden, about one minute. Do not walk away from the broiler; the sugar can burn fast.

10. Allow to cool to warm. Or cool completely then refrigerate until ready to serve.

Tips & Warnings

• Add fresh slices of banana to the top of each ramekin right before serving.

References

• Gourmet Sleuth: About Creme Brulee
• Epicurious: Hot Banana Creme Brulee