My recent lunch at Bondi’s Panama House involved a great meal finished off with a killer banoffee brûlée I desperately wanted to replicate at home as soon as I could. I’m not one to procrastinate so here we have it. With a little twist, of course. I’ve introduced salted peanut butter to the caramel custard, making for an even more rich dessert.
The experimenting didn’t end there, however. On one of them I tried soaking the banana slices in a little bourbon before fanning them over the baked custard, followed by the sugar and torch action. The bourbon does slow down the caramelisation but the flavour of the complete product is beyond sinful. If you try the bourbon variation, just make sure you drain the banana slices well before putting them on the custard, otherwise it’ll be a soppy affair. You’ve seriously got to try this recipe.
Preheat the oven to 160°C.
Combine the milk, cream, vanilla and peanut butter. Lightly whisk until the peanut butter dissolves. Set aside.
Put the 1 cup sugar and water into a small saucepan over low-medium heat. As the sugar dissolves, bring to the boil and allow it to simmer for around 5 minutes, gently swirling the pan occasionally. As soon as it turns a light golden colour remove it from the heat.
Pour the cream mixture into the caramel and which until combined. It’s spit and bubble at first so just keep stirring until it’s mixed together.
In a separate mixing bowl, whisk the egg yolks and slowly add the caramel mixture a little at a time, whisking constantly.
Pour the mixture into 6 ramekins, place them into a deep baking pan, and pour hot water into the pan until it reaches half-way up the ramekins. Bake for ½ an hour, or until the edges are set and the centre still wobbles.
To serve, arrange banana slices on top of each brûlée, sprinkle each with 1 tablespoon of sugar and caramelise with a blowtorch or under a very hot grill.