Best Banana And Cardamom Creme Brulee Recipes

BANANA CREME BRULEE

Steps:

• Preheat oven to 300. Prepare some boiling water.
• In a saucepan over medium heat, combine cream, banana puree and 2 T. sugar. Cook, stirring occasionally until small bubbles appear around edges of pan. Set aside.
• In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among 4 ramekins.
• Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, about 25 minutes. (this took an additional 9 minutes for mine, as I have deeper ramekins) Chill 2-3 hours.
• Slice bananas horizontally into 1/2" slices and arrange on top of chilled creme brulees. Sprinkle remaining sugar over tops of bananas. With cooking torch, move flame econtinuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. (this is where I failed. I was afraid to add the entire 1/3 cup sugar, so didn't get enough carmelized effect) Serve immediately.

BANANA CREME BRULEE

Steps:

• Preheat the oven to 300 degrees. Over medium heat, melt the butter in a saute pan. Add the bananas, and sprinkle with 1 tablespoon of white sugar. Stir well to blend the sugar and butter. Cook, stirring occasionally, for 5 minutes. The bananas should be lightly caramelized. Mash the bananas with the back of a wooden spoon. Add the lemon juice to the mixture, raise the heat to high, add the brandy, and boil for 1 minute. Remove from heat, divide among 6 wide, shallow creme brulee dishes, and let cool. Place the heavy cream in a saucepan. Split the vanilla bean lengthwise, and scrape the seeds into the cream with the tip of a knife. Add the scraped-out vanilla bean, and bring the cream just to a boil, then remove from heat. Reserve. Place the egg yolks and 5 tablespoons of white sugar in the top of a double boiler. Whisk them together, then stir over simmering water until the mixture becomes fairly thick (about 15 minutes). Strain the reserved cream into eggs, and stir the mixture over simmering water for 10 minutes. Remove from heat, and ladle over the cooled banana puree in the 6 dishes. Place the dishes in a roasting pan, and fill the pan with enough hot water to come halfway up the sides of the dishes. Bake in the oven for 40 minutes. Remove the dishes from the pan, and chill them for at least 3 hours.
• When you are ready to serve, sprinkle 2 teaspoons of light brown sugar over each dish, distributing evenly. Place the dishes on a bed of cracked ice in a roasting pan, and position the pan under a broiler until the sugar caramelizes. Watch carefully, and move the dishes around so the sugar browns evenly but doesn't char. Remove and serve while the crust is still hot.

CARDAMOM CREME BRULEE

Steps:

• Preheat oven to 325°.
• In a large heat-proof mixing bowl, whisk together the egg yolks and sugar.
• Place the cream in a heavy bottomed saucepan over medium heat.
• Warm just until little bubbles form around the edge.
• Remove from the heat and, whisking constantly, pour into the egg and sugar mixture.
• *caution* temper the egg's first. to do this pour a little bit of the mixture in first and mix it together, then pour in the rest of the mixture. Otherwise you might end up with scrambled eggs.
• Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.
• Pour the mixture through a very fine sieve into 6 crème brûlée dishes, filling them only half full.
• Place the dishes into a shallow baking dish large enough to hold them without crowding.
• Place the dish on the middle rack of oven.
• Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish.
• Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes.
• Bake for about 25 minutes, or until the custard is set in the center.
• Remove the custards to a wire rack to cool.
• Refrigerate for at least 3 hours, or until ready to use.
• When ready to serve, preheat the broiler.
• Pass the brown sugar through a fine sieve to eliminate all lumps.
• Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish.
• Place the chilled crème brûlée dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown.
• Remove from the broiler and serve immediately.
• Note: When I make this dish, I often grind the cardamom in a coffee grinder so that it picks up just a hint of coffee (in my kitchen, usually espresso) flavor.

BANANA BRULEE SPOONFULS

Steps:

• Preheat the oven to 300 degrees F. Heat the cream, half-and-half, and vanilla bean in a medium saucepan over medium heat just to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. Whisk the egg yolks with the sugar in a large bowl just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into the baking pan to smooth it and to remove the vanilla bean.
• Place the pan in a hot water bath. Bake in the center of the oven until set but not too firm (it will cook a little more as it cools), 40 to 50 minutes. Remove from the water bath and let cool 15 minutes. Tightly cover with plastic wrap, making sure the plastic does not touch the surface of the custard. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.) Up to 4 hours before serving, fill your spoons with the chilled cooked custard by scooping each spoon into the pan of custard. Round the tops with a small spatula, or a butter knife. Keep cold. Right before serving, thinly slice the banana (about 1/8-inch thick). Top each spoonful of custard with a slice of banana, lightly pressing it onto the custard. Sprinkle the entire surface with a layer of coarse sugar and place on a baking sheet. Repeat with the remaining spoons. Torch the sugar until it is melted and well browned. Let cool 1 minute before serving.

BANANA CREME BRULEE

Steps:

• Preheat oven to 300 degrees. Have 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 teaspoons 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.

BRILLIANT BANANA BRULEE

Steps:

• Thinly slice the bananas and share amongst fire-proof dishes.
• Mix the Greek yoghurt and custard, and spoon over the top of the bananas.
• Sprinkle sugar over the top and either use a cooks blow torch or put the dishes under the grill. Heat until the sugar carmelises.
• Serve up to your delighted family or guests!

CARDAMOM CRèME BRûLéE

Steps:

• 1. Preheat oven to 325°.
• 2. In a large heat-proof mixing bowl, whisk together the egg yolks and sugar.
• 3. Place the cream in a heavy bottomed saucepan over medium heat. Warm just until little bubbles form around the edge. Remove from the heat and, whisking constantly, pour into the egg and sugar mixture. Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.
• 4. Pour the mixture through a very fine sieve into 6 crème brûlée dishes, filling them only half full. Place the dishes into a shallow baking dish large enough to hold them withough crowding. Place the dish on the middle rack of oven. Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish. Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes. Bake for about 25 minutes, or until the custard is set in the center.
• 5. Remove the custards to a wire rack to cool. Refrigerate for at least 3 hours, or until ready to use.
• 6. When ready to serve, preheat the broiler.
• 7. Pass the brown sugar through a fine sieve to eliminate all lumps. Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish. Place the chilled crème brûlée dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown. Remove from the broiler and serve immediately.
• Wine Suggestion:
• Royal Tokaji Red
• This quite sweet but well-balanced Tokaji is a stunning companion to this lightly spiced and very rich dessert.

CARDAMOM CREME BRULEE

Steps:

• Note that you need to prepare these custards the day before you are serving them.
• Preheat oven to 350F degrees.
• In a large roasting pan, place six 3/4-cup custard cups or ramekins; set aside.
• In a large bowl, whisk the 3/4 cup white sugar and the egg yolks together; then whisk in the cardamom.
• In a medium saucepan, bring the cream to a boil; then, s-l-o-w-l-y whisk the hot cream into the yolk mixture (you don't want to curdle the yolks).
• Pour this custard evenly into the 6 ramekins.
• Have ready a kettle full of hot water.
• Open oven door, partially pull out rack, place roasting pan on rack, then pour hot water into the roasting pan to come halfway up the sides of the ramekins.
• Carefully slide rack back into oven, close door, and bake until custards are set in centre, about 40 minutes.
• Remove ramekins from roasting pan and cool; refrigerate overnight.
• Anywhere from one to six hours before serving time, preheat your broiler.
• Arrange ramekins on a baking sheet and sprinkle 1 tsp white sugar onto each one.
• Broil until sugar browns; watch closely, it only takes about 2 minutes.
• If your broiler does not provide even heat, rotate ramekins halfway during broiling.
• Chill custards in refrigerator at least 1 hour, and for as long as six hours, before serving.

BANANA, GINGER, AND BERRY CREME BRULEE

Steps:

• Preheat oven to 300 degrees F.
• Warm half-and-half in a saucepan until almost boiling and set aside to cool. In a bowl, beat egg yolks with 1/4 cup sugar until mixture turns pale. Slowly beat in small amounts of warm half-and-half until all is incorporated. Set custard mixture aside. Peel 1 1/2 bananas and slice thin, reserving other 1/2 banana for later. Wash berries.
• Place some banana slices and a few berries in the bottom of 8 individual ramekins or custard cups. Sprinkle ground ginger evenly over bananas in each cup. Pour custard over fruit in each cup.
• Place ramekins in baking pan. Add water to about halfway up the sides of ramekins. Bake for 1 hour or until tops are golden. Cool in refrigerator. Top each cooled ramekin with a few slices of the remaining banana. Sprinkle lightly with sugar. Place ramekins under broiler until sugar is melted and brown.
• Garnish with remaining berries and 1 or 2 leaves of fresh mint.

ROSEMARY CREME BRULEE WITH VANILLA BEAN AND CARDAMOM

Steps:

• Place the cream, vanilla bean, and cardamom pod in a heavy saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally. Set aside.
• Whisk the egg yolks and 2 tablespoons of the sugar in the top of a double boiler over simmering water until pale and thick. Do not overcook.
• Remove the vanilla bean and the cardamom pods from the cream. Add the cream to the eggs in the double boiler, whisking constantly. Cook slowly, stirring occasionally, until the mixture thickens and coats the back of a spoon, approximately 10 minutes.
• Remove from heat and whisk in the butter and rosemary. Pour the custard mixture into a porcelain dish and chill thoroughly.
• Just before serving, sprinkle the custard with remaining sugar and caramelize it with a kitchen torch. Fire quickly and evenly until the sugar is cooked but not burned. Put the creme brulee into the freezer for about 30 seconds and then serve immediately.