Really Ripe Banana Brûlée
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Did your bananas take a turn for the worse? Give them one last chance to live on by making this decadent Really Ripe Banana Brûlée!
Ingredients
- 477 g (2 cups) Heavy Cream (just past sell-by date) 100.00%
- 358 g (3) Bananas (overripe) 75.08%
- 244 g (1 cup) Milk (just past sell-by date) 51.17%
- 216 g (12) Egg Yolks 45.30%
- 192 g (1 cup) Sugar, Granulated (more for topping) 40.27%
- 30.50 g (2 tablespoons) Lemon Juice 6.40%
- 10 g (2 teaspoons) Vanilla Extract 2.10%
- 4 g (3 each) Star Anise Pods .84%
Directions
- In MX1200XTX Variable Speed Blender, combine all ingredients until smooth. Strain and chill. (Next, choose step 2 or 3.)
- TRADITIONAL METHOD: Place ramekins inside of shallow baking pan (hotel pan). Fill ramekin almost to the top with batter and the pan with water to the level of the batter in the ramekin. Bake for 45 minutes at 325°F (163°C) in WCO500X or until set. Remove and chill.
- MODERN METHOD: Preheat WSV16 Thermal Circulator (or WSV25) to 185°F (85°C). Fill mason jars almost to the top and seal. Carefully place in circulator and cook for 45 minutes to an hour. Remove and chill.
- Coat the top of the custard with sugar and caramelize with a blowtorch. Garnish and serve.
Waring Solutions
Think about your culinary equipment as a system to create, rather than as individual items with a single purpose. Versatile product sets promote efficiency and provide solutions that will inspire change. Through alternative thinking and new processes, we can implement actions that will measurably reduce food waste and provide inspiration for new ingredients and dishes. The system is the solution!
