Banana-cream pie brûlées


  • Serves 6 people

"The desserts at The Noble Experiment were a standout - I especially loved the banana cream brûlée. Would you ask the restaurant for the recipe, please?"
Emily Fredericks, Albury, NSW

To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

  • 750 ml (3 cups) pouring cream
  • 200 ml milk
  • 4 very ripe bananas, mashed
  • 10 egg yolks
  • 300 gm caster sugar
  • Chocolate crumble
  • 125 gm dark chocolate (60% cocoa solids)
  • 75 gm (1/3 cup) caster sugar
  • 35 gm butter, at room temperature
  • 1 egg, lightly beaten
  • 35 gm (¼ cup) plain flour
  • Chantilly cream
  • 100 ml pouring cream
  • 1 tbsp caster sugar
01   Bring cream, milk and banana to the simmer in a saucepan over medium-high heat, then remove and set aside for flavours to infuse (1 hour).
02   Meanwhile, for chocolate crumble, preheat oven to 170C. Melt chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until smooth. Beat sugar and butter in an electric mixer until combined and slightly pale (3-4 minutes). Mix in melted chocolate and egg until combined, then beat in flour and a pinch of salt until a wet dough forms. Spread on a baking tray lined with baking paper and bake until cooked through but not crisp (15-20 minutes). Cool, then process in a food processor until coarse crumbs form. Set aside until required.
03   Reduce oven to 140C. Bring milk mixture back to the simmer, then strain through a fine sieve. Whisk yolks and 80gm sugar until thick and pale (2-3 minutes), whisk in milk mixture, then strain through a fine sieve. Divide mixture evenly among six 250ml ramekins and place in a deep roasting pan. Fill with hot water to three-quarters of the way up the sides of the ramekins, cover pan with foil and bake until set with just a slight wobble (40-45 minutes). Carefully remove from pan and cool completely before refrigerating overnight.
04   For Chantilly cream, whisk cream with sugar until stiff peaks form (3-4 minutes), then refrigerate until required.
05   To serve, sprinkle 1 tbsp of sugar evenly over each brûlée and caramelise surface with a blowtorch; repeat with another tablespoon of sugar until caramelised sugar is dark golden. Scatter with chocolate crumbs and serve with a dollop of Chantilly cream.

Note Begin this recipe a day ahead to set the brûlées.

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