We had a bunch of overly ripe bananas and at first I thought of banana bread, but then I made this banana brulee instead and it's so much better! The mildly sweet custard is perfect as a pudding, or pipe it into dinner rolls for a bakery-level pastry. —Lucy Wang, Los Angeles, California
Ingredients
- banana milk:
- 1 cup whole milk
- 1 mashed very ripe banana
- 1 teaspoon vanilla extract
- custard:
- 2 large egg yolks
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon butter
- 1 pinch salt
- 12 dinner rolls
- 1 tablespoon butter, melted
- 8 tablespoons sugar
Directions
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1In a small saucepan, heat the milk over medium heat. Add the mashed banana and vanilla extract and stir until well mixed. Cook until slightly thickened, stirring constantly. Remove from the heat and let stand 15 minutes.
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2In a large bowl, whisk the egg yolks, sugar and cornstarch. Gradually add the banana milk, whisking until smooth. Strain back into the saucepan and discard the solids.
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3Cook the mixture over medium-low heat until thickened. Remove from the heat. Add 1 tablespoon butter and salt. Pour the mixture into a large bowl and cover the surface with plastic wrap. Refrigerate until chilled, about 1 hour.
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4Pipe the cooled custard into the center of 12 dinner rolls. Brush the tops with melted butter and sprinkle with sugar.
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5Heat the filled rolls with a kitchen torch or broil 4 inches from the heat until the sugar is lightly browned. Serve immediately.
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