Banana Creme Brulee with Rum Caramel Sauce

• Produce

  • 1 Banana
  • 1 Lime, zest

• Refrigerated

  • 3 Egg yolks

• Baking & Spices

  • 4 tbsp Brown sugar, light
  • 2 pinch Kosher salt
  • 1/2 tsp Vanilla extract
  • 3/4 cup White sugar

• Dairy

  • 2 1/4 cups Heavy cream

• Desserts

  • 1 Garnish on top after creme brulee is finished with

• Beer, Wine & Liquor

  • 2 tbsp Rum, light

• Other

  • 4 Ramekins of # inch diameter

Found on thecharmingdetroiter.com

Description

Ingredients

• 2 cups heavy cream
• ½ tsp. vanilla extract
• ¼ cup white sugar
• 1 pinch kosher salt
• 3 egg yolks
• 1 banana, sliced to ¼ thickness
• ½ cup white sugar
• ¼ cup heavy cream, at room temperature
• 2 tbsp. light rum
• 1 pinch kosher salt
• 4 tbsp. light brown sugar
• Lime zest, grated (for garnish)
• Garnish on top after creme brûlée is finished with 3 slices of fresh banana
• 4 ramekins of # inch diameter

Directions

• Heat oven to 300 degrees Fahrenheit. In a medium sized saucepan over medium heat, heat heavy cream and vanilla extract until they are simmering, about 5 minutes. Watch closely to prevent it from bubbling over. Remove from heat and allow to sit for 10 minutes. In a large bowl, whisk together ¼ cup white sugar, salt, and egg yolks until combined. While cream mixture sits, place one layer of sliced bananas in the bottom of each creme brûlée dish. Whisk cream mixture into the egg and sugar mixture until combined and pour into creme brûlée dishes. Place creme brûlée dishes in a large baking dish. Pour boiling water into the large baking dish until comes halfway up the creme brûlée dishes. Bake in heated oven for 50 minutes, until custard is firm but still wiggles. Chill for at leas one hour. Prepare rum caramel sauce just before serving. In a small sauté pan over medium heat, heat ½ cup white sugar. Watch closely, stirring often, until sugar begins to caramelize. Slowly add rum, heavy cream, and kosher salt and stir vigorously to prevent sauce from seizing. Keep warm over low heat. To finish dish, top each creme brûlée evenly with about 1 tablespoon of brown sugar per dish. Use a kitchen torch to melt the sugar until it is bubbly and golden brown. Drizzle tops with rum caramel sauce and garnish with fresh banana slices and grated lime zest. Enjoy!