Recipe courtesy of Jaime Laurita
Episode: Roadie Chefs 2
Save Recipe Print
Total:
1 hr 30 min
Prep:
30 min
Cook:
1 hr
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Berry and Ginger Sour Creme Brulee

Recipe courtesy of Gourmet Magazine

Ginger Creme Brulee

Recipe courtesy of Deb Stanton

Banana Creme Brulee

Recipe courtesy of David Rosengarten

Creme Brulee with Banana Puree

Recipe courtesy of David Rosengarten

Hot Banana Creme Brulee

Recipe courtesy of Gourmet Magazine

Banana and Cardamom Creme Brulee

Recipe courtesy of Bal Arneson

Banana Cigars with Coconut Creme Brulee and Tropical Rum Salsita

Recipe courtesy of Marcos Gonzalez

Browse Reviews By Keyword

          Latest Stories