Our recipe combines creamy custard with a classic caramelized brûlée topping. Baked in a Yoder Smokers YS640s grill, you'll get the perfect crunchy crust with a lusciously smooth center.
WHAT YOU'LL LOVE
- The bananas flavor the cream, then get discarded. Straining out the caramelized banana solids after infusing the cream leaves a smooth, banana-flavored base without any fibrous texture in the finished custard.
- Rum goes in off the heat, not while cooking. Adding it after removing the skillet from the flame lets the rum flavor stay bright rather than cooking off too much of its alcohol and aroma.
- A water bath keeps the custard gentle and even. Baking the ramekins in a pan of hot water insulates them from direct heat, which is what produces a silky, evenly-set custard instead of a curdled or rubbery one.
- The "jiggle test" beats a fixed bake time. Pulling the custard while it's still slightly loose in the center, rather than baking until fully firm, is what gives crème brûlée its signature creamy interior once chilled.
Bananas Foster Créme Brûlée
Tom Jackson
Rated 4.6 stars by 10 users
Category
Dessert
Cuisine
American
Servings
6
Prep Time
20 minutes
Cook Time
56 minutes
Calories
862
Bananas Foster Crème Brûlée combines two delicious desserts into one amazing recipe. Chef Tom bakes this tasty treat on the Yoder Smokers YS640s and finishes it off with that classic brûlée topping to create a decadent crust on top of a creamy custard.
Ingredients
- ~7 bananas, divided, 1 each for garnish, 4 cups diced for the filling
- 3 tbsp unsalted butter
-
3 tbsp Noble Saltworks Maple Smoked Turbinado Sugar, plus more for topping
- 1/4 tsp cinnamon
- 1/2 cup dark rum
- 1 quart heavy cream
- 1/2 tsp vanilla bean paste
- 10 egg yolks
- 3/4 cup (6 oz) white sugar
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 325ºF, set up for indirect grilling/smoking.
- Dice 4 cups of bananas. Save the rest for garnish.
- Melt the butter in a Lodge 12” Cast Iron Skillet over medium high heat. Add the diced bananas and three tablespoons of Noble Saltworks Maple Smoked Turbinado Sugar and cinnamon. Cook until lightly caramelized, about 5 minutes. Add the rum (off the heat). Cook for one minute.
- Transfer the caramelized bananas to a pot with the cream and vanilla bean paste. Heat until almost simmering, with bubbles beginning to form around the outside. Remove from the heat.
- Let stand while you separate your eggs. Combine the yolks and white sugar in a medium sized bowl until lightened in color and smooth.
- Strain the liquid from the bananas and discard the bananas.
- Slowly pour the warm banana infused cream into the yolk/sugar mixture, whisking constantly. Continue until all cream is incorporated.
- Place 6 ramekins on a sheet pan. Pour the custard into the ramekins.
- Transfer the sheet pan to the second shelf of the grill. Pour hot water into the pan until is comes at least 1/2 way up the outside of the ramekins.
- Bake until the custard reaches an internal temperature of 165º-170ºF. It will not quite be fully set; still slightly liquid, but with a jiggle. About 45-60 minutes.
- Remove from the grill. Chill creme brûlée at least 4 hours or overnight.
- Before serving, slice your last banana into coins and place a round on top of each ramekin of custard.
- Sprinkle two to three teaspoons Noble Saltworks Maple Smoked Turbinado Sugar on top of each ramekin of custard and the banana slice on top. Using a torch, caramelize the sugar. Move the torch constantly and do not get the flame too close to the sugar, in order to the keep from scorching. Serve immediately.
Recipe Note
Recipe FAQ
Why strain out the bananas after infusing the cream?
Removing the banana solids leaves behind a smooth, flavored cream base without any fibrous texture, which is essential for the silky consistency of a proper crème brûlée.
Why add the rum off the heat instead of while the bananas are cooking?
Adding it after removing the skillet from the flame preserves more of the rum's flavor and aroma, rather than cooking it off too aggressively over direct heat.
Why bake the custard in a water bath?
The water insulates the ramekins from direct heat, allowing the custard to cook gently and evenly. Without it, the edges would likely overcook and curdle before the center finishes setting.
How do I know when the custard is done baking?
Look for a slight jiggle in the center rather than a fully firm set — it should reach 165-170°F internally but still have some give. It will finish setting fully as it chills.
Why does the custard need to chill for at least 4 hours?
The extended chill lets the custard fully set to its proper creamy texture; slicing into it too soon after baking will result in a looser, less structured dessert.
How indoor-friendly is this recipe?
5 out of 5 — everything here, including the water bath bake, works identically in a standard home oven; the pellet grill is a stylistic choice, not a functional requirement.
Recipe Highlights
Straining the banana solids: This leaves a smooth, flavored cream base free of fibrous texture.
Off-heat rum addition: Adding rum after removing the pan from heat preserves more of its flavor and aroma.
The water bath bake: Insulating the ramekins in hot water produces an evenly set, silky custard instead of a curdled one.
Baking to a jiggle, not a firm set: Pulling the custard while still slightly loose is what gives the finished dessert its creamy interior after chilling.
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Nutrition
Nutrition
- Nutrition Serving Size
- 10.61 oz
- per serving
- Calories
- 862
- Carbs
- 40 grams
- Protein
- 8 grams
- Fat
- 71 grams
- Sodium
- 74 milligrams
