Banana Rum Creme Brulee

Banana Rum Creme Brulee


  • 10 whole eggs
  • 18 egg yolks
  • 1 gallon heavy cream, scalded
  • 3 cups brown sugar
  • 1/4 cup vanilla extract
  • 1 cup spiced rum
  • 1 teaspoon salt
  • 2 teaspoons ground nutmeg
  • 1 bunch ripe bananas
  • 1 cup brown sugar
  • 2 cups granulated sugar


Preheat oven to 300 degrees. Mix together all the eggs and 3 cups brown sugar in large mixer on low speed. Add heated cream, vanilla, rum, salt, and nutmeg and mix for 2 minutes. Pour 6 oz. of the mix into a glass salad plate or custard cup and bake in a water bath for 1 hour. Meanwhile, combine the remaining 1 cup of brown sugar and the 2 cups of granulated sugar together and mix well. After the Creme Brulee is finished cooking, let rest for 20 minutes. Arrange thinly sliced banana over the top. Then place the brown/white sugar mix evenly over the top. Lightly caramelize the sugar and bananas under a broiler or with a propane torch. Garnish and serve.

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