Banana creme brulee baked orange custard

This is an upmarket version of everyone’s favourite childhood dessert, bananas and custard.

This crème brûlée is an upmarket version of my favourite dessert, bananas and custard. A cook’s blowtorch provides the most effective control over the rate of caramelisation, but the grill will work as long as you preheat it to very hot.

Banana creme brulee

300ml double cream

4 large egg yolks

50g caster sugar, plus 50g for

topping

1 teaspoon vanilla extract

2 large bananas, peeled

Preheat oven to 160°C (150°C fan). In a saucepan, bring cream to just under boiling. Place egg yolks, 50g caster sugar and vanilla in a bowl. Mash one banana and add to bowl. Beat with hand-held beater for 1 minute, then slowly add hot cream, mixing until combined. Cut remaining banana into 5mm slices and divide between four ramekins. Pour custard on top. Place ramekins in a baking dish and pour enough boiling water into dish to reach half way up ramekins. Cook for 20-30 minutes, or until set. Remove ramekins from water bath and leave to cool, then chill in refrigerator. Once chilled, sprinkle remaining 50g caster sugar over top. Grill or blowtorch them until sugar is molten, bubbled and browned. Once tops have caramelised to a mottled sugar crust, chill custards for a short while, then serve. Makes 4

Baked orange custard

450ml cream

80g (¹⁄³ cup) caster sugar

Zest ½ orange, finely grated

3 eggs

1 egg yolk

1 teaspoon vanilla extract

Preheat oven to 160°C (150°C fan). Place cream, sugar and orange zest in saucepan and bring to just below boiling point, stirring to dissolve sugar. Meanwhile, whisk eggs, egg yolk and vanilla together lightly until combined. Pour hot cream onto eggs; whisk until combined. Strain through sieve into a 1 litre (4-cup) capacity baking dish (18cmx18cm). Bake for 25-35 minutes or until just set; it should still wobble slightly. Serve warm or chilled as is or with poached fruit. Serves 4-6

And to drink … An intensely sweet late harvest riesling: 2016 Mount Horrocks Cordon Cut (375ml, $40)