Nutritional Info

Nutrition Facts

Serving Size 1 (169g)

Calories 372
Calories from Fat 262 (70%)
Amount Per Serving %DIV
Total Fat 29.1g 45%
Saturated Fat 15.8g 79%
Monounsaturated Fat 11.1g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 113.7mg 38%
Sodium 70.1mg 3%
Potassium 377.7mg 8%
Total Carbohydrate 20.6g 7%
Dietary Fiber 4.5g 18%
Sugars 13.1g
Protein 4.8g 10%

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Recipe Description
This is a very rich and creamy dessert that is actually quite simple to make.  You will want to start this brulee in advance, so the custard has time to set properly in the freezer.
Prep time
12 hr 55 min
Cook time
1 hr 10 min
Ready In
14 hr 5 min

Ingredients

Serves Tool

Serves To:USMetric
1/3 Cup(c)  sugar
2   bananas
2 Tablespoon(T)  butter
1 Teaspoon(t)  vanilla extract
2/3 Cup(c)  white chocolate
2 Cup(c)  whipping cream
5   egg yolks
1/2 Cup(c)  ganulated sugar, divided

Preparation

Combine chocolate and 1/2 a cup of cream until chocolate is melted.  Remove from heat, and incorporate remaining 1 1/2 cups cream and vanilla.  Combine together egg yolks and 1/4 cup sugar until sugar is fully integrated into mixture.  Mixture will be thick and yellow.  Add cream mixture, whisking until well blended.  Pour mixture through a fine wire mesh strainer into a large bowl.  In seperate bowl add banana slices with 1/3 cup sugar.  Melt butter in a large nonstick skillet over medium high heat.  Add bananas, and cook 1 to 2 minutes on each side or until lightly browned.  Line bottoms of 6 (4-oz.) ramekins evenly with banana slices.  Pour cream mixture evenly into ramekins.  Place ramekins in a large roasting pan.  Add water to pan to depth of 1/2 inch.  Bake at 300° F for 45 to 55 minutes, or until edges are set.  Cool custards in pan on a wire rack 25 minutes.  Remove ramekins from water bath.  Cover and chill 12 hours.  Sprinkle 1 1/2 to 2 teaspoons remaining sugar evenly over each ramekin.  Fill a large roasting pan or 15 by 10 by 1 inch jelly roll pan with ice.  Arrange ramekins in pan.  Broil 5 inches from heat 3 to 5 minutes or until sugar is melted and caramelized.  Let stand 5 minutes serve.

Additional notes

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