What a delightfully sweet dessert this banana creme brulee is! I can’t get over how satisfying it is. My taste buds were absolutely overjoyed when I sat down and served myself a dish of this heavenly goodness. And get this, it wasn’t that hard to make, either! I’m seriously ecstatic about this dessert and I can’t wait for you all to give it a whirl. Try topping it with ice cream or whipped cream. So yummy!
Check out what my pal Patti had to say about this recipe:
I made this dessert for my parent’s 50th wedding anniversary and they loved it!
What a great gift to them!
4 egg yolks
1/2 cup Domino white sugar
2 1/2 Tablespoons of Bailey’s Irish Cream
2 cups whipping cream
1/4 cup brown sugar
Beat egg yolks and sugar until lemon colored.
In a heavy saucepan heat cream to scalding (just under a boil) over medium heat.
Stir in Bailey’s Irish Cream.
Add hot cream mixture slowly to egg mixture stirring continually.
Divide custard into individual brulee dishes or ramekins. (Fills six 7 oz. ramekins.)
Set filled brulee dishes in a large deep-sided baking dish.
Add enough water to reach halfway up the brulee dishes.
Bake for 40 minutes at 325 degrees Fahrenheit…until set but still trembly.
Remove from pan and cool. Chill for several hours.
Several hours before serving, sprinkle 1 Tablespoon brown sugar over each cup.
Broil 6-8 inches from heat until sugar is caramelized….it will turn brown and bubble.
Watch very carefully.
Let stand 15 minutes; then chill again until serving time.
Top with caramelized bananas (below) and a spoon of whipped cream.
2 tablespoons Kerrygold butter
1/4 cup Domino brown sugar
1/4 cup Daisy sour cream
2 bananas, sliced
Melt butter and sugar in skillet over medium heat.
Add sour cream and whisk until smooth.
Add banana slices and caramelize for about two minutes.
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Quick Tip: Try this yummy dessert with ice cream.