Chefs' Recipes

Banana-cream pie brûlées

Australian Gourmet Traveller recipe for banana-cream pie brûlées from The Noble Experiment.
Banana-cream pie brûlées

Banana-cream pie brûlées

Rob Shaw
6
1H
1H 15M
2H 15M

“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

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Ingredients

Chocolate crumble
Chantilly cream

Method

Main

1.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).
2.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.
3.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.
4.For Chantilly cream, whisk cream with sugar until stiff peaks form (3-4 minutes), then refrigerate until required.
5.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.

Notes

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