Banana Crème Caramel
This Banana Crème Caramel delivers all the flavor and texture of the French classic with a delightful hit of banana.
Equipment
- 6 1/2 cup ramekins
- 1 skillet
- 1 small saucepan
- 1 9x13" roasting pan
- 1 large pitcher
Ingredients
- 1½ cups granulated sugar divided
- 1 tbsp water
- 1 overripe banana
- 3 large egg yolks
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp banana extract
- 1/2 tsp salt
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp ground turmeric
Instructions
- Preheat the oven to 325°F. Place the ramekins in the roasting pan and set aside.
- Pour the sugar into a large skillet and add the water. Place over medium heat and cook without stirring until the sugar becomes liquid and turns a medium shade of amber.1½ cups granulated sugar, 1 tbsp water
- Take the caramel off of the heat immediately and, working quickly, pour a little of the caramel into each ramekin. Swirl the ramekins to ensure the caramel evenly coats the bottom before solidifying. Set the ramekins aside.
- Peel and place the banana in a large bowl. Using a fork or potato masher, mash the banana until quite smooth. Add the remaining sugar, yolks, eggs, salt, vanilla, and banana extract. Whisk to combine and set aside.1 overripe banana, 3 large egg yolks, 2 large eggs, 1 tsp vanilla extract, 1 tsp banana extract, 1/2 tsp salt
- Pour the milk and cream into a small saucepan. Add the turmeric and whisk to combine. Place over medium heat until on the verge of boiling.** Take the cream off of the heat and slowly ladle the mixture into the egg mixture while whisking constantly. This will temper the eggs.2 cups whole milk, 1 cup heavy cream, 1 tsp ground turmeric
- Pour the finished custard into a pitcher and divide it among the ramekins. Make sure you leave a little space at the top of each.
- Pour recently boiling water into the roasting pan until the bottom half of the ramekins are immersed. Transfer the roasting pan to the oven and cook for 30-35 minutes until the custard is set but still is quite wobbly.
- Take the roasting pan out of the oven and take the ramekins out of the water. Arrange them on a cooling rack and let them cool to room temperature before transferring them to the fridge and chilling them for at least 2 hours.
- When ready to serve, carefully run a small palette or butter knife along the edges of the crème caramel and place a plate on top. Invert the ramekin on the plate and the caramel should release. Serve immediately.
Notes
** Do not let the mixture come to a boil at any point.