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Banana Brulee




Source of Recipe


Viking Range Site


List of Ingredients




1 10-ounce package frozen puff pastry shells
4 firm, ripe bananas, in all
4 teaspoons lemon juice
4 tablespoons granulated sugar
4 egg yolks
1 cup heavy whipping cream
6 teaspoons brown sugar

Recipe



Preheat oven to 400 degrees. Bake the frozen pastry shells on a parchment lined baking sheet for 20 to 25 minutes, until golden and puffed. Set aside to cool. When completely cool, remove the center pastry from each shell. (This step can be completed up to one day ahead.)

Preheat oven to 350 degrees. Combine 3 bananas, the lemon juice and granulated sugar in a blender or food processor. Pulse several times to combine. Add the egg yolks and whipping cream and blend until smooth. Pour the mixture into the prepared pastry shells, filling to the top.* Bake for 20 to 25 minutes, until custard is set. Refrigerate at least 2 hours, and as long as overnight.

Thinly slice the remaining banana. Remove brulees from the refrigerator and top each brulee with some of the banana slices. Sprinkle each brulee with 1 teaspoon of the brown sugar. Broil for 1 minute, or until sugar begins to bubble, being careful not to burn.

Makes 6 servings.

*Extra custard may be baked in ramekins