Banana Cigars with Coconut Creme Brulee and Tropical Rum Salsita

Total Time:
1 hr 20 min
45 min
35 min

4 servings

  • Banana cigars:
  • 4 bananas
  • 4 ounces sugar
  • Coconut Creme Brulee:
  • 8 ounces heavy cream
  • 8 ounces coconut milk
  • 8 egg yolks
  • 2 1/2 ounces sugar
  • 1 teaspoon vanilla
  • Fruit salsita:
  • 1 mango, diced
  • 1/2 pineapple diced
  • 1 papaya, diced
  • 2 ounces rum
  • 1 banana, sliced diagonally
  • 1 ounce butter
  • Preheat oven to 325 degrees F.

  • To make the banana cigars, puree the bananas with the sugar and spread a circle on a silicone mat, or a piece of parchment paper. Place in the oven and bake until golden brown, about 5 minutes. When ready, roll the circles into a cigar shape.

  • For the creme brulee, combine the cream and milk in a pot and bring to a boil. In a separate bowl, combine the egg yolks, sugar, and vanilla. When the milk mixture is ready, temper the egg yolks with the milk. Pour the mixture into a baking dish and place in the oven for 15 minutes. When the creme brulee is cooked, place a small amount into a pastry bag and pipe it into the banana cigars.

  • Salsita: In a small bowl, combine the fruits with half of the rum. In a small skillet, melt the butter and sugar, and saute the bananas with the rest of the rum until golden. Combine the bananas with the rest of the fruits.

  • To serve, place the salsita and a scoop of brulee in the center of the plate and arrange the banana cigars on top.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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