More Great Recipes:


Banana Brulee


User Avatar
Member since 2014
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 12 | Prep Time 5 | Cook Time 20

Why I Love This Recipe

A fancy dish that will impress all your friends!


Ingredients You'll Need

For Candy Topper:

2 cups sugar
1 cup water
1 tablespoon light corn syrup


For Brulee:

4 bananas
Sugar for coating


Directions

For Candy Topper:


Combine the sugar, water, and corn syrup in a small, heavy saucepan and place over high heat.


As soon as the sugar has dissolved, heat your thermometer under warm tap water (to prevent thermal shock) and attach to side of pan, making sure that the bulb is completely submerged.


Do not stir the mixture or agitate the pan at this stage.


When the mixture reaches 230 degrees, reduce the heat to medium and allow the sugar to color gradually.


As the temperature approaches 300 degrees the color will start to turn to amber.


At this point, it’s safe to swirl the pan gently to help distribute the heat evenly.


As the caramel heads towards 340 degrees, it will reach a deep amber color.


Remove the pan from the heat and slowly stir with a metal spoon, allowing it to cool until the caramel falls from the spoon in a solid stream, like a string. When it does, it’s doodad time.


Form doodads by holding the spoon 12 to 16 inches over the caramel and drizzling the patterns on the parchment. (Hint: allow the spoon to unload into the pan for a few seconds before attempting doodad. This will allow a narrower stream.)


Quick back and forth motions or side to side movements are best.


It’s all in the wrist.


Allow doodads to cool for 15 minutes then peel the paper off (not the other way around).


Stack in an airtight container with wax paper between each piece.


For the Brulee:


To make the bananas brulee, quarter the bananas (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.


To do the split (so to speak), squirt a pattern of caramel sauce on a chilled plate, top with 4 banana pieces (Lincoln log style), top with the ice cream of your choice (we like our peachy vanilla from Churn Baby Churn), and finally, a candy topper.


Questions, Comments & Reviews


'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

11878 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

489 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51222 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot.

Way beyond a chatbot, I can seamlessly interact with BakeSpace recipes and cookbooks, making modifications and answering cooking questions a breeze.

FYI, I’m new, still in beta and you are among the first to chat with me. If you notice a glitch, let us know.
Want to create a recipe? Try our BakeBot AI Recipe Maker!