Banana creme brulee recipe

TIME DOES NOT INCLUDE 2 HOUR CHILLING TIME: I had a wonderful banana creme brulee recipe that I made for years. But somewhere along the line, lost the recipe. I finally came across this one from Willliams-Sonoma that is very close to what I had. For a perfectly creamy custard, line the baking pan with a kitchen towel, and then add the filled ramekins and boiling water. This technique works very well when making Mexican Flan and other custards. Don't skip the tea towel!!!

Banana Pudding Creme Brûlée is a creamy & thick banana pudding, sprinkled with a generous serving of sugar, which is caramelized to create a deep & rich caramel crust.

This banana creme brulee features a creamy creme brulee base with fresh bananas and a rum caramel sauce.

Bananas Foster Crème Brûlée combines two delicious desserts into one amazing recipe. Chef Tom bakes this tasty treat on the Yoder Smokers YS640s and finishes it off with that classic brûlée topping to create a decadent crust on top of a creamy custard.

Bananas Foster Crème Brûlée from Graham Elliot

Rich and dense cream custards are given the tropical treatment with banana, spiced rum, and a glassy turbinado sugar brûlée. Vanilla bean paste is preferred here, so you can see those lovely specks of vanilla bean in the custard. For another tropical variation, swap out the banana for passionfruit puree and use white rum instead.

Creamy, rich vanilla creme brulee topped with crunchy, caramelized sugar topping. This delicious recipe requires five ingredients and is simple to make!

An even better way to eat crème brûlée!

I'm not sure I've ever been more proud of a dessert than I am of these insanely creamy Coffee Crème Brûlée. The custard has a rich coffee flavor from instant espresso powder, and is silky smooth. The very best part? That caramelized sugar topping, which adds the perfect crunch. Can be made 2 days in advance (but brûlée the sugar just before serving!). Gluten-free.

Enjoy my Caribbean spin on Creme Brûlée – we’re keeping the rich, creamy custard and crunchy, crackly top, but adding rum, brown sugar and sea salt. View the cook-along video here.