Banana crème brûlée

This banana crème brûlée is a classic vanilla crème brûlée served with warm caramelised bananas. Simply irresistible! It’s impossible to stop at just one spoonful. Made with only a handful of ingredients and finished with its signature crisp caramel topping, this elegant French dessert gets a delicious banana twist.

Note: Use bananas that are still fairly firm. Very ripe bananas will turn to mush as they caramelise in the pan.

Makes 4 servings

Ingredients for the banana crème brûlée:

• 300 ml double cream
• 1 vanilla pod
• 4 large egg yolks
• 3 tablespoons caster sugar

For the caramel topping:

• 3 tablespoons sugar (demerara sugar works particularly well)

Split the vanilla pod lengthways and scrape out the seeds.

Place the vanilla seeds, pod, cream and sugar into a saucepan. Bring just to the boil, then remove from the heat and leave to cool slightly. The mixture should remain hot.

In a bowl, lightly whisk the egg yolks just until combined (do not whisk until frothy). Gradually pour the hot cream into the yolks, whisking constantly. For an extra-smooth custard, strain the mixture through a fine sieve. Divide between 4 ramekins (150 ml capacity each).

Preheat the oven to 100°C. Bake the ramekins for about 50 minutes. The centres should still have a slight wobble but be set around the edges. The custard should not brown. Cool to room temperature, then chill for at least 3 hours (or up to 3 days).

Ingredients for the caramelised bananas:

• 2 bananas
• 30 g unsalted butter
• 30 g light or dark soft brown sugar
• 1 teaspoon dark rum or vanilla extract (optional)

Prepare the bananas just before serving. Slice the bananas. Melt the butter in a frying pan, add the sugar and cook until dissolved. Stir in the rum or vanilla, if using. Add the banana slices and cook gently for 2–3 minutes per side, until golden and caramelised. Remove from the heat.

To serve:

Remove the crème brûlée from the fridge just before serving. Gently blot the surface with kitchen paper to remove any moisture.

Sprinkle each ramekin with about 1 tablespoon of sugar, using only a thin layer so the caramel stays crisp rather than too hard. Caramelise the sugar using a kitchen blowtorch or briefly under a very hot grill, watching carefully to prevent burning. Top with the warm caramelised bananas and serve immediately.

Enjoy!