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Caramel Banana Creme Brulee Recipe from Kona Cafe


Yield: 8 ramekins

16 oz Heavy Cream
6 oz Caramel from the can
5 oz Egg yolks


In a saucepot over the stove, heat the heavy cream and caramel and bring to a simmer. Turn off the heat and add the egg yolks to the heavy cream mix.

Whisk until all ingredients are incorporated.

Pour 7½ oz in each ramekin and bake in Baine-Marie (water bath) at 250°F for 1 hour and 25 minutes.

Chill for at least 2 hours.

Top with fresh bananas, sprinkle with sugar and torch.



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