Recipe courtesy of Jaime Laurita
Banana, Ginger, and Berry Creme Brulee
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 175
- Total Fat
- 9
- Saturated Fat
- 5
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 95
- Sodium
- 29
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
Ingredients
2 cups half-and-half
4 egg yolks
1/3 cup sugar
2 large bananas
1 cup berries, your choice
2 teaspoons ground ginger
Fresh mint, for garnish
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.