Banana Toast Brulée Recipes

BANANA TOAST BRULéE

Steps:

• Turn your oven broiler on high.
• Lightly toast your bread - either in your toaster or under the broiler.
• Arrange your four slices of bread on a cookie sheet.
• Spread 1/4 cup of yogurt over each slice of bread.
• Arrange sliced bananas over yogurt, then sprinkle 1 tablespoon of brown sugar evenly over each slice of bread.
• Place the baking sheet under the broiler until the sugar starts to bubble and turn dark, about 1-2 minutes. Serve immediately.
• Alternately, you can use a kitchen torch to melt the sugar.

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.

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.

CREME BRULEE FRENCH TOAST

Steps:

• In a bowl, whisk together eggs and sugar until incorporated. Add vanilla and cream. Slice bread to desired thickness. Dip bread in batter and cook over medium heat. Griddle soaked bread in a pat of butter. Diagonally cut French toast and stagger. Sprinkle powdered sugar on the toast and place a piece of mint on top. Garnish with berries, if desired.
• Carmelized Bananas Preparation: On high heat, place butter and bananas in a large saute pan. Cook until brown. Add sugar and bourbon. A flame will be created, so watch your eyebrows! Cook one more minute.