Banana Crème brûlée

Serves 2
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Directions

  1. 1Cut the bananas lengthwise.
  2. 2Cut the bananas lengthwise.
  3. 3Cut the bananas lengthwise.
  4. 4Remove the flesh.
  5. 5Remove the flesh.
  6. 6Remove the flesh.
  7. 7Caramelize the flesh in a pan with brown sugar and vanilla bean.
  8. 8Caramelize the flesh in a pan with brown sugar and vanilla bean.
  9. 9Caramelize the flesh in a pan with brown sugar and vanilla bean.
  10. 10Add the coconut milk and crush the bananas a little so that they are incorporated into the mixture and simmer for five minutes.
  11. 11Add the coconut milk and crush the bananas a little so that they are incorporated into the mixture and simmer for five minutes.
  12. 12Add the coconut milk and crush the bananas a little so that they are incorporated into the mixture and simmer for five minutes.
  13. 13Pass everything through a cheesecloth to remove excess banana.
  14. 14Pass everything through a cheesecloth to remove excess banana.
  15. 15Pass everything through a cheesecloth to remove excess banana.
  16. 16Put the cream back in the pan and add the cornstarch, mix and heat until a creamy texture is obtained.
  17. 17Put the cream back in the pan and add the cornstarch, mix and heat until a creamy texture is obtained.
  18. 18Put the cream back in the pan and add the cornstarch, mix and heat until a creamy texture is obtained.
  19. 19Fill the bananas with the cream.
  20. 20Fill the bananas with the cream.
  21. 21Fill the bananas with the cream.
  22. 22Place in the refrigerator for 3 hours.
  23. 23Place in the refrigerator for 3 hours.
  24. 24Place in the refrigerator for 3 hours.
  25. 25Add cane sugar on top.
  26. 26Add cane sugar on top.
  27. 27Add cane sugar on top.
  28. 28Torch to create a crispy shell.
  29. 29Torch to create a crispy shell.
  30. 30Torch to create a crispy shell.

Ingredients

  • 2 bananas
  • 2 bananas
  • 2 bananas
  • a bit brown sugar
  • a bit brown sugar
  • a bit brown sugar
  • 1 vanilla bean
  • 1 vanilla bean
  • 1 vanilla bean
  • 0.5 L coconut milk
  • 0.5 L coconut milk
  • 0.5 L coconut milk
  • good capful amber rum
  • good capful amber rum
  • good capful amber rum
  • 15 g cornstarch
  • 15 g cornstarch
  • 15 g cornstarch
  • cane sugar
  • cane sugar
  • cane sugar

Equipment

knifepanspoonspatulastrainerwhiskblowtorch

Tips

  • Cut the bananas lengthwise to form a small boat.
  • Refrigerate for 3 hours.
  • Sprinkle bananas with brown sugar when serving, and torch to form a crispy shell like crème brûlée.