Banana Brûlée Custard Pot
Using the Carte D'Or Crème Brûlée mix to make these quick banana custard pots.
Dairy
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Desserts
Ingredients
Banana Brûlée Custard Pot
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£1.54
For the banana custard pot:
Carte D’Or Crème Brûlée / Crème Caramel 1250g
/g
125.0 g
0%
0
May contain soya and its derivatives
Eggs and their derivatives
Double cream
/ml
500.0 ml
0%
Bananas
/g
250.0 g
0%
Whole milk
/ml
500.0 ml
0%
/
For the banana custard pot:
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Double cream 500.0 ml
-
Bananas 250.0 g
-
Whole milk 500.0 ml
Preparation
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For the banana custard pot:
.
- Bring the milk and cream to the boil.
- Remove from the heat and whisk in the CARTE D’OR Crème Brûlée mix until fully dissolved.
- Pour the mix into a blender and add the bananas.
- Blend until smooth then strain the mixture into a jug and pour into ramekins.
- Chill for 2 hours.
- Cut the remaining banana into 10 thin slices.
- Prior to serving place a thin layer of the Demerara sugar on top of each banana slice, then glaze under a hot grill or with a blow torch.
- Garnish the pots with a slice of glazed banana and raspberry.
