From the tree: Banana and chocolate crème brûlée recipe

Posted at November 13, 2011 by 0 Comment

Banana = summer. Beaches, cocktails, fruit smoothies and ice-cream splits.

Creamy, caramelised brûlée: winter. Thick, comforting, electric-blanketed indulgence, with a shell to crack through like ice on a pond.

And dark chocolate – well, no explanation or excuse needed frankly.

This weekend has been a crisp, winter-sun-drenched autumn blueprint, and what better transition treat than a pudding that takes the best of two bookending seasons and laces them with chocolate?

So yesterday, with my brand new brûlée set and some over-ripened bananas, I made my first foray into the land of Trinity cream (so called from its first appearance on the dining tables of the Cambridge University college in 1879. Apparently the college’s arms were burnt into the sugar on top of the dish with a branding iron. A far cry from the low-fat fruit yoghurts masquerading as dessert in my Edinburgh uni halls…)

 

Banana and dark chocolate crème brûlée

230ml double cream

1 ½ ripe bananas

3 egg yolks

50g 70% + dark chocolate, broken into small pieces

2 – 3 tbsps golden caster sugar

A vanilla pod, or 1 tsp vanilla extract

 

Preheat oven to 170C/gas mark 3.

Heat cream and 1 tbsp caster sugar to boiling point. If you’re using a vanilla pod, strip the seeds from the pod, add the lot to the cool cream and heat gently for ten minutes to infuse before removing the pod and bringing to boiling point. If you’re using extract just add at the beginning and heat.

Pour the hot, sugary cream over the chocolate pieces and stir until melted.

Thoroughly mash a large banana with the egg yolks – alternatively whizz together in a food processor.

Add the banana/egg yolks to the cream/vanilla/sugar, mix thoroughly and pour into ramekins – this fitted four perfectly. Leave enough space at the top to layer over some banana slices.

Place the ramekins in a bain marie (a baking dish partly filled with water), and bake in the preheated oven for 20 mins, or until set. Don’t disturb the skin that forms on the top of the custard.

Cool, then refrigerate the custards for at least 4 hours or overnight.

Slice the other banana half and layer, overlapping, on top of the custards.

Sprinkle with more caster sugar and either blowtorch evenly, or, if you join me in discovering that your brand new blowtorch didn’t come with butane gas and you’ve no time to go out and buy any, place under a hot grill for about 5 minutes to caramelise the sugar.

Cool for a few minutes, then serve. Preferably sitting outside in the chilly November sun, wrapped up in a coat, scarf and hat.

 

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Category : Recipes,Themed
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About Hannah

A Edinburgh-based freelance journalist, I find food completely fascinating. Who grows it, makes it, cooks it, eats it - and why - are questions that are only becoming increasingly relevant. And of course there's the never-arduous task of cooking it, eating it and learning about it myself...I find reviewing adds a web of extra enjoyment to a meal - very rarely is a meal perfect, and very rarely is it all bad. Considering how, why and in what measure this balance is reached is one of the most enjoyable aspects of dining out. I geek out over: Feeding children properly, passionate food producers and 'scientific' cooking Twitter: @hannahjewan Blog: Foodineer

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