Rum and banana egg custard – What could possibly be unfortunate about that?
This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.
Ingredients
- 1/4 cup Dark Rum
- 3/4 cup Heavy Cream
- 1/4 cup Milk
- 5 Egg Yolks
- 1/3 cup Bakers Sugar + 1 Tbsp. for caramelizing
- 2 ripe Bananas, chunked
Instructions
Serves 4
- Preheat oven to 250 degrees.
- In medium bowl with an immersion blender, beat together rum, cream, milk, egg yolks and sugar until smooth. Beat in ripe bananas and blend until smooth.
- Divide into four ramekins.
- Place filled ramekins into 13×9 inch pan. Fill pan half way with water. Transfer whole dish set up to oven and allow to bake for 1 Hour and 15 minutes.
- Remove ramekins from oven and water bath and allow to cool. Place into fridge for at least two hours to cool. Or overnight.
- When ready to serve, sprinkle remaining baker’s sugar over the creme brulee and place all ramekins under broiler until sugar caramelizes.
- Serve and devour immediately.
This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.
