Autumn is the time for rich, indulgent desserts, like today’s recipe for banana creme brûlée, featuring bananas, rum caramel sauce, and fresh lime zest!
So you guys. In t-9 days the hubby and I will be on our way back to Disney World, the beginning of it all! And by “it all,” I mean our almost 5 years of dating (and almost 5 months of marriage!)! In January of 2012, I met my future husband at Disney’s Hollywood Studios where he ended up competing in the American Idol Experience show (which is sadly no more). It was the perfect fairytale story: he told me that night that he was going to marry me one day, and just 2 1/2 years later we were back in the most magical place on earth with him proposing to me in front of Mickey Mouse!
Related: Strawberries and Cream Scones
I can’t even put into words how excited I am to be going back after this 11 month Disney drought. Boo that’s a long time. I am looking forward to going back to all our favorite rides, favorite restaurants, and of course to the Epcot Food & Wine Festival!
Although my husband’s family has been visiting Disney yearly since before he was born, he has never been to the Food & Wine Festival before, so this will be a new experience for both of us! There are so many options to choose from that we literally printed out the list of food and beverage offerings and highlighted the ones we plan on trying. We printed off the list and highlighted it. Are you kidding me? 🙂
Unfortunately the list didn’t include any deliciously luscious banana creme brûlée option, the recipe I’m sharing with you all today! This banana creme brûlée is a beautiful twist on a traditional creme brûlée recipe. I first put a layer of bananas in the bottom of each ramekin before pouring in the creme brûlée to cook. I also made a simple rum caramel sauce to top the creme brûlée with, as if it wasn’t luscious enough! Sliced bananas and lime zest as a garnish give a fresh finish.
Now it’s your turn: what is your favorite Disney restaurant or which restaurant are you so excited to try one day? Share with me by commenting below!
- 2 cups heavy cream
- ½ tsp. vanilla extract
- ¼ cup white sugar
- 1 pinch kosher salt
- 3 egg yolks
- 1 banana, sliced to ¼" thickness
- ½ cup white sugar
- ¼ cup heavy cream, at room temperature
- 2 tbsp. light rum
- 1 pinch kosher salt
- 4 tbsp. light brown sugar
- Lime zest, grated (for garnish)
- Garnish on top after creme brûlée is finished with 3 slices of fresh banana
- 4 ramekins of # inch diameter
- Heat oven to 300 degrees Fahrenheit. In a medium sized saucepan over medium heat, heat heavy cream and vanilla extract until they are simmering, about 5 minutes. Watch closely to prevent it from bubbling over. Remove from heat and allow to sit for 10 minutes. In a large bowl, whisk together ¼ cup white sugar, salt, and egg yolks until combined.
- While cream mixture sits, place one layer of sliced bananas in the bottom of each creme brûlée dish. Whisk cream mixture into the egg and sugar mixture until combined and pour into creme brûlée dishes.
- Place creme brûlée dishes in a large baking dish. Pour boiling water into the large baking dish until comes halfway up the creme brûlée dishes. Bake in heated oven for 50 minutes, until custard is firm but still "wiggles." Chill for at leas one hour.
- Prepare rum caramel sauce just before serving. In a small sauté pan over medium heat, heat ½ cup white sugar. Watch closely, stirring often, until sugar begins to caramelize. Slowly add rum, heavy cream, and kosher salt and stir vigorously to prevent sauce from seizing. Keep warm over low heat.
- To finish dish, top each creme brûlée evenly with about 1 tablespoon of brown sugar per dish. Use a kitchen torch to melt the sugar until it is bubbly and golden brown. Drizzle tops with rum caramel sauce and garnish with fresh banana slices and grated lime zest. Enjoy!