Theodoros Eleftheriou
Suitable for vegetarians
January 8, 2024
Crème Brulé with caramelized bananas!
Prep Time
10
mins
Cook Time
25
mins
Serves
6
Ingredients
- 2 cups Charalambides Christis Fresh Milk Full Fat, 3% Fat
- 1 cup Charalambides Christis Dairy Cream
- 3 large strips of orange peel
- 3 large strips of lemon peel
- 1 cinnamon stick
- 1 pod of fresh vanilla
- 7 yolks of large eggs
- 3/4 cup sugar
- 3 tablespoons corn flour
For the garnish:
- Brown sugar
- 3 small bananas divided in half
Instructions
- In a pot add the fresh milk, dairy cream, vanilla, cinnamon, orange and lemon peel. Boil over medium heat and stir often until the milk boils well. Remove from the heat and cover with a lid.
- Let the mixture cool for 30-45 minutes to absorb the aromas of vanilla, cinnamon, orange and lemon. Once cooled, remove the above-mentioned ingredients from the mixture.
- Just before the mixture cools completely, add the egg yolks, corn flour and sugar in a bowl and beat them with a wire whisk until there is a smooth mixture. In the same bowl, add a bit of the mixture with the milk and stir with the whisk. Then, add the whole egg mixture into the pot with the milk and stir until everything is combined thoroughly.
- Heat the mixture lightly and with caution so it won’t come to a boil.
- Divide the mixture into 6 bowls, cover with cling wrap, and refrigerate them for 12-24 hours.
- Remove the bowls from the refrigerator 20 minutes before serving to bring them to room temperature.
- Sprinkle the banana with brown sugar and lightly heat the sugar until caramelized.
