From Les petits plats du Prince's kitchen in France.

Originally published on Cookpad France as Crème brûlée façon banane flambée, with US measurements.

Bananas Foster-Style Crème Brûlée

Name: Bananas Foster-Style Crème Brûlée
Yield: Serves 4 servings
Ingredients: 4 bananas; 2 1/2 cups heavy cream (about 600 ml); 1/2-2/3 cup sugar (about 100 to 120 grams), white or brown, to taste; 1 large egg; 1/3 cup dark rum (about 2.7 fl oz or 80 ml); Dried coconut flakes; 1/4 cup brown sugar (about 50 grams) for the caramelized topping; Juice of 1 lemon; 3 1/2 tablespoons unsalted butter (about 50 grams)

Les petits plats du Prince @petitsplatsduprince

Gers- France

When challenged to make a banana crème brûlée, I said yes, of course! For this recipe, I was inspired by the bananas foster I enjoyed in the Caribbean... a delicious culinary journey!

Les petits plats du Prince @petitsplatsduprince

Gers- France

When challenged to make a banana crème brûlée, I said yes, of course! For this recipe, I was inspired by the bananas foster I enjoyed in the Caribbean... a delicious culinary journey!

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Ingredients

Serves 4 servings

4bananas
2 1/2 cupsheavy cream (about 600 ml)
1/2-2/3 cupsugar (about 100 to 120 grams), white or brown, to taste
1large egg
1/3 cupdark rum (about 2.7 fl oz or 80 ml)
Dried coconut flakes
1/4 cupbrown sugar (about 50 grams) for the caramelized topping
Juice of 1 lemon
3 1/2 tablespoonsunsalted butter (about 50 grams)

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Steps

1

Peel 2 bananas and slice them into rounds. Place the banana slices, egg, 1/2 cup sugar, and heavy cream in a blender and blend until smooth.
2

Pour the mixture into oven-safe ramekins. Bake in a 300°F oven (150°C) for about 10 minutes. The custard should be set but still slightly wobbly when you gently shake the ramekins. Let cool completely.
3

Sprinkle the banana custards with brown sugar, then caramelize the tops using a kitchen torch.
4

Peel and slice the remaining bananas. Melt the butter in a pan. Add the bananas, sugar, and lemon juice, and cook until golden. Carefully add the rum and flambé. Spoon the sauce over the bananas and cook until they are tender.
5

Slice the bananas into rounds and place them on top of the crème brûlée. Sprinkle with coconut flakes. Serve well chilled.

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Cooksnaps

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Les petits plats du Prince @petitsplatsduprince

Published in the US on June 29, 2025 14:01

Gers- France

Sabine, 59 ans, je vis dans le Gers, région s'il en est réputée pour sa gastronomie : foies gras, magrets, croustade, armagnac... nous sommes vraiment gâtés !Cuisinière passionnée, je profite, tout au long de l'année, des produits de saison pour préparer recettes traditionnelles, conserves ou recettes du monde.J'allie ainsi plusieurs de mes passions : la cuisine, les voyages, la photographie...et ma gourmandise !J'aime faire partager mes passions, certains viendront goûter mes petits plats, d'autres ne verront que mes recettes et mes photos, mais pour tous je vous souhaite un joli moment en ma compagnie.Retrouvez l'intégralité de mes recettes sur le blog : https://www.lespetitsplatsduprince.comsuivez moi sur ma page Fb : https://www.facebook.com/lespetitsplatsduprince/et toutes mes photos sur mon compte Instagram : https://www.instagram.com/lespetitsplatsduprince/