Banana Brulee Spoonfuls Food

BANANA BRULéE

Steps:

• To make the bananas brulée, quarter the bananas lengthwise (peel on) and rub into sugar to coat thoroughly.
• Remove peel and place on cooling rack over several layers of foil. (Don't try this on your dining room table.).
• Don your safety goggles and fire up your torch. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana.

CREME BRULEE SPOONFULS

Steps:

• Preheat the oven to 300 degrees F.
• Heat the cream, half-and-half, vanilla bean, and 5 spice powder in a medium saucepan over medium heat just to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. Whisk the egg yolks with the sugar in a large bowl just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into an 8 by 8-inch ovenproof baking pan and smooth over.
• Place the pan in a hot water bath. Bake in the center of the oven until set but not too firm (it will cook a little more as it cools), 20 to 25 minutes. Remove from the water bath and let cool 15 minutes. Tightly cover with plastic wrap, making sure the plastic does not touch the surface of the custard. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
• Up to 4 hours before serving, fill Asian soupspoons with the chilled cooked custard by scooping each spoon into the pan of custard. Round the tops with a small spatula, or a butter knife. Keep cold.
• Right before serving, sprinkle the entire surface with a layer of coarse sugar and place on a baking sheet. Repeat with the remaining spoons. Torch or broil the spoons until the sugar is melted and well browned. Let cool 1 minute before serving.

BANANA CREME BRULEE

Steps:

• Preheat the oven to 300 degrees. Over medium heat, melt the butter in a saute pan. Add the bananas, and sprinkle with 1 tablespoon of white sugar. Stir well to blend the sugar and butter. Cook, stirring occasionally, for 5 minutes. The bananas should be lightly caramelized. Mash the bananas with the back of a wooden spoon. Add the lemon juice to the mixture, raise the heat to high, add the brandy, and boil for 1 minute. Remove from heat, divide among 6 wide, shallow creme brulee dishes, and let cool. Place the heavy cream in a saucepan. Split the vanilla bean lengthwise, and scrape the seeds into the cream with the tip of a knife. Add the scraped-out vanilla bean, and bring the cream just to a boil, then remove from heat. Reserve. Place the egg yolks and 5 tablespoons of white sugar in the top of a double boiler. Whisk them together, then stir over simmering water until the mixture becomes fairly thick (about 15 minutes). Strain the reserved cream into eggs, and stir the mixture over simmering water for 10 minutes. Remove from heat, and ladle over the cooled banana puree in the 6 dishes. Place the dishes in a roasting pan, and fill the pan with enough hot water to come halfway up the sides of the dishes. Bake in the oven for 40 minutes. Remove the dishes from the pan, and chill them for at least 3 hours.
• When you are ready to serve, sprinkle 2 teaspoons of light brown sugar over each dish, distributing evenly. Place the dishes on a bed of cracked ice in a roasting pan, and position the pan under a broiler until the sugar caramelizes. Watch carefully, and move the dishes around so the sugar browns evenly but doesn't char. Remove and serve while the crust is still hot.

COFFEE BRULEE SPOONFULS

Steps:

• Preheat the oven to 300 degrees F.
• Heat the ground coffee, cream, half-and-half, and vanilla bean in a medium saucepan over medium heat just to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. Whisk the egg yolks with the sugar in a large bowl just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into the baking pan to smooth it and to remove the vanilla bean.
• Place the pan in a hot water bath. Bake in the center of the oven until set but not too firm (it will cook a little more as it cools), 40 to 50 minutes. Remove from the water bath and let cool 15 minutes. Tightly cover with plastic wrap, making sure the plastic does not touch the surface of the custard. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
• Up to 4 hours before serving, fill the spoons with the chilled cooked custard by scooping each spoon into the pan of custard. Round the tops with a small spatula, or a butter knife. Keep cold. Right before serving, fire up your kitchen torch. Top each spoonful of custard with coarse sugar by sprinkling the entire surface and placing it on a baking sheet. Repeat with the remaining spoons. Torch the spoons until the sugar is melted and well browned, about 1 minute. Let cool 1 minute before serving.

CREME BRULEE BY THE SPOONFUL

Steps:

• Preheat oven to 325°F.
• In a saucepan, slowly heat the cream and add the vanilla to the warmed cream.
• In a bowl, beat the egg yolks and the sugar.
• Whisk in the hot cream.
• Pour into three 150ml (2/3 cup) ramekins.
• Place the ramekins in a baking dish and add enough hot water to reach 3/4 of the way up the sides of the ramekins.
• Bake for about 30 minutes.
• The water should barely simmer, never boil.
• Cool to room temperature, then refrigerate until thoroughly chilled.
• Just before serving, scoop a small amount of the custard into attractive (miso) soup spoons.
• Sprinkle with sugar and caramelize quickly using a blowtorch.
• Serve immediately with coffee.

BANANA BRULEE SPOONFULS

Steps:

• Preheat oven 300 degrees. Heat cream, half and half, and vanilla bean in a medium saucepan over medium heat just to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. Whisk the egg yolks with the sugar in a large bowl just until combined. Whisking constantly, grandually pour in the hot cream mixture. Strain the mixture into the baking pan to smooth it and to remove the vanilla bean. Place the pan in the hot-water bath. Bake in the center of the oven until the custard is set but not too firm (it will cook a little more as it cools), 40 to 50 minutes. Remove from the water bath and let cool for 15 minutes. Tightly cover the custard with plastic wrap, making sure the plastic does not touch the surface. (Can be refrigerated up to 3 days). Up to 4 hours before serving, fill the spoons with the chilled cooked custard by scooping each spoon into the pan of custard. Round the tops with a small spatula or a butter knife. Keep cold. Right before serving, thinly slice the banana (about 1/8 in thick). Heat a broiled to very hot (or fire up your kitchen torch). Top each spoonful of custard with a slice of banan, lightly pressing it onto the custard. Sprinkle the entire surface with a layer of coarse sugar and place each spoon on a baking sheet. Broil or torch the spoons until sugar is melted and well browned, about 1 minute. Let spoons cool 1 minute.

BRILLIANT BANANA BRULEE

Steps:

• Thinly slice the bananas and share amongst fire-proof dishes.
• Mix the Greek yoghurt and custard, and spoon over the top of the bananas.
• Sprinkle sugar over the top and either use a cooks blow torch or put the dishes under the grill. Heat until the sugar carmelises.
• Serve up to your delighted family or guests!

EASY BANANA CRèME BRûLéE

Steps:

• Spread wafer pieces onto bottom of shallow 1-1/2-qt. casserole; top with bananas.
• Cook pudding with 2 cups milk as directed on package; pour over bananas. Refrigerate several hours or until firm.
• Heat broiler when ready to serve dessert. Sprinkle sugar over pudding. Broil 3 to 5 min. or until sugar is melted and lightly browned. Serve immediately.

BANANA CREME BRULEE

Steps:

• Preheat oven to 300. Prepare some boiling water.
• In a saucepan over medium heat, combine cream, banana puree and 2 T. sugar. Cook, stirring occasionally until small bubbles appear around edges of pan. Set aside.
• In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among 4 ramekins.
• Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, about 25 minutes. (this took an additional 9 minutes for mine, as I have deeper ramekins) Chill 2-3 hours.
• Slice bananas horizontally into 1/2" slices and arrange on top of chilled creme brulees. Sprinkle remaining sugar over tops of bananas. With cooking torch, move flame econtinuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. (this is where I failed. I was afraid to add the entire 1/3 cup sugar, so didn't get enough carmelized effect) Serve immediately.