Growing up I had never heard of Creme Brulee; although, my mother made the best egg custard, which is its "country" cousin. Other desserts in this category are Creme Caramel and Flan, The earliest date that Creme Brulee showed up was in a 1691 French cookbook. Great Britain followed, except the name changed to Creme Anglaise. Whatever you call it, it made for a great inspiration. What has inspired you to bake?
Banana Creme Brulee Cakelets
Creme Brulee Base:
2 cups heavy cream
1/3 cup granulated sugar
pinch of salt
2 vanilla beans, split and scraped
6 egg yolks
1 1/2 bananas, mashed
In a small sauce pan, heat the heavy cream, sugar, salt, and vanilla beans--don't boil, just cook until the sugar has dissolved.
In a medium bowl, whisk the egg yolks. When "bubbles" have appeared around the edges of the cream, remove from the heat. Add a couple of tablespoons of cream to the egg yolks, whisking immediately to start "tempering." Keep adding a couple of tablespoons, whisking each time, until you've added about half of the cream. Return everything to the sauce pan and heat until slightly thickened on med/low heat, whisking continuously. Remove from the heat and cool. Stir in the mashed bananas.
Preheat oven 350F-degrees. Spray a mini-Bundt pan with a non-stick baking spray.
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 cup light brown sugar, packed
3 cups King Arthur all-purpose flour
1 T baking powder
1/2 tsp. baking soda
1/2 tsp. Kosher salt
1 1/2 banana, sliced
In a stand mixer, using the paddle attachment, beat the butter and brown sugar until light and fluffy, about 3-5 minutes on medium speed. Add the cooled Banana Creme Brulee base, mixing on low speed to combine. Scrape down the sides of the bowl and mix again.
Remove the bowl from the mixer stand and stir in the dry ingredients. Stirring the mixture will prevent over beating! Cut the bananas.
|Yes, I have a banana slicer!|
|Perfect, even sliced bananas!|
Place 4 slices of banana in the bottom of the pan, then, scoop up the batter and place on top. Bake in preheated oven for 18 to 20 minutes.
Let cakelets cool about 5 minutes before inverting on a parchment-lined baking rack. Sprinkle with Turbinado or Raw Cane Sugar and using a Kitchen torch, caramelize the tops.
The moist cakelet and the crunchy, caramelized tops makes a perfect dessert for a cool, Fall evening.