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Banana Creme Brulee

 
One serving costs about $1.09

$1.09 per serving

10 people like this recipe

10 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish Mediterranean,French,European
spoonacular Score:18%

Spoonacular Score: 18%

 

Banana Creme Brulee might be just the dessert you are searching for. This recipe makes 8 servings with 292 calories, 3g of protein, and 23g of fat each. For $1.09 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 10 would say it hit the spot. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. If you have vanilla pod, little demerara sugar, sugar, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is not so outstanding. Try White Chocolate Creme Brulee with Strawberry {Creme Brulee Kit Giveaway}, Banana Crème Brûlée, and Banana Crème Brûlée for similar recipes.

Ingredients

Servings:
2
2  bananas
bananas
1
1  demerara sugar
demerara sugar
3
3  egg yolks
egg yolks
15.22 fl. oz
15.22 fl. oz heavy cream
heavy cream
0.5 cups
0.5 cups sugar
sugar
1
1  vanilla bean pod
vanilla bean pod
2  bananas
2
bananas
1  demerara sugar
1
demerara sugar
3  egg yolks
3
egg yolks
15.22 fl. oz heavy cream
15.22 fl. oz
heavy cream
0.5 cups sugar
0.5 cups
sugar
1  vanilla bean pod
1
vanilla bean pod

Equipment

mixing bowl
mixing bowl
ramekin
ramekin
sauce pan
sauce pan
grill
grill
knife
knife
sieve
sieve
frying pan
frying pan
mixing bowl
mixing bowl
ramekin
ramekin
sauce pan
sauce pan
grill
grill
knife
knife
sieve
sieve
frying pan
frying pan


Instructions

  1. Put the cream and the vanilla in a medium saucepan and bring slowly to the boil.
  2. Remove from the heat just before the cream boils.
  3. Split the pod in half and scrape out the seeds with the point of a knife.
  4. Slice the bananas thickly and divide between 8 small ramekins.
  5. Put the egg yolks caster sugar and vanilla seeds in a mixing bowl and beat till thick and creamy. Pour the hot milk on to the egg and sugar mixture and stir.
  6. Rinse out the milk pan dry and pour in the custard.
  7. Heat stirring slowly and almost constantly until the mixture thickens.
  8. There are a couple of things to bear in mind: if you make certain that the spoon gets right into the corners of the pan you run less risk of the custard curdling and on no account let the mixture boil otherwise the custard will scramble.
  9. Pour the custard through a sieve into the little dishes filling them right to the top.
  10. Set aside to cool then refrigerate overnight.
  11. Dust the top of each custard with a thin layer of demerara then place under a very very hot grill for a few seconds until the sugar melts to a shiny caramel.
  12. Leave to cool and harden.
  13. Makes 8

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.09
Ingredient
2 bananas
3 egg yolks
450 milliliters heavy cream
½ cups sugar
1 vanilla bean pod
Price
$0.31
$0.72
$2.44
$0.14
$5.09
$8.71

Tips

Health Tips

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • If your recipe calls for ripe bananas and you only have green ones, stick the green bananas in a closed paper bag to speed up the ripening process. You can even put an apple in the bag with them since apples produce a lot of the gas that encourages ripening (called ethylene). This process takes some time, of course, so if you need ripe bananas immediately you might give the oven method a try.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

Disclaimer

Nutritional Information

Quickview
292 Calories
2g Protein
22g Total Fat
21g Carbs
1% Health Score
Limit These
Calories
292
15%

Fat
22g
35%

  Saturated Fat
13g
85%

Carbohydrates
21g
7%

  Sugar
16g
18%

Cholesterol
150mg
50%

Sodium
25mg
1%

Get Enough Of These
Protein
2g
5%

Vitamin A
943IU
19%

Vitamin B6
0.15mg
7%

Vitamin B2
0.12mg
7%

Phosphorus
67mg
7%

Selenium
4µg
6%

Vitamin E
0.8mg
5%

Vitamin D
0.76µg
5%

Calcium
46mg
5%

Folate
18µg
5%

Potassium
155mg
4%

Vitamin B5
0.44mg
4%

Manganese
0.08mg
4%

Vitamin B12
0.23µg
4%

Vitamin C
2mg
4%

Fiber
0.77g
3%

Magnesium
12mg
3%

Vitamin B1
0.03mg
2%

Zinc
0.33mg
2%

Vitamin K
1µg
2%

Copper
0.03mg
2%

Iron
0.28mg
2%

Vitamin B3
0.22mg
1%

covered percent of daily need

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