Banana Brulee is basically slices of banana topped with a layer of caramelized sugar. My wife and I were thinking of ways to use my blowtorch and we came up with this recipe. I love to pan-fry the bananas first to cook down some of their starches into sugar first. They taste much sweeter that way.
My wife, who does not like bananas, actually really enjoyed this recipe. We ate it with vanilla ice cream three times this week so far. The first time I made it, I caramelized the sugar on the raw bananas and it was really good. However, for the subsequent times, I panfried the bananas first, and they tasted even better. One caveat though is that the bananas will get very soft. I recommend only pan-frying one side so that the other side is still firm and it will be easier to handle.
What torch am I using?
I'm using the Iwatani blowtorch. Not a sponsorship btw. It's just a really good blowtorch. You can probably use whatever blowtorch you want, but I've heard of some sketchy stories of cheaper ones. A blowtorch is one thing I'd recommend investing a bit more money in for safety reasons.
Tips for making banana brulee
1. Sprinkle the sugar from edge to edge
Make sure you sprinkle the sugar over the entire banana slice. I found that if you don't, the blowtorch will burn the empty spots of the banana before the sugar caramelizes.
2. Use low heat and keep the torch moving
A small flame is a must for making brulee. It's just way easier to control. I keep mine somewhere between the lowest and medium setting. Hold the flame slightly above the food and keep the flame moving at all times. If you hold the torch still, the flame will be more likely to burn the sugar.
Banana Brulee
Instructions
- Cut the banana in half lengthwise then cut each half into 2 pieces. You should end up with 4 slices.
- Heat a nonstick pan over medium-high heat. Add a teaspoon of oil. Place the bananas flat-side down and fry until brown, about one minute. Transfer the bananas to a stainless steel pan (or anything that can withstand the heat of the flames), cooked side up.
- Spoon the sugar evenly over the bananas, making sure not to leave any empty spots.
- Using the blowtorch, sear the sugar until it caramelizes and turns brown. Try to keep the flame moving at all times and be careful not to burn the sugar. They cook fast!
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