Banana Wine Brûlée

I came home from a few days away to find 6 ripe bananas on the counter.  The jar on the counter is already full of #BananaDogTreats. My freezer is already stocked with sliced banana chunks for #DippingInChocolate or #BananaPancakes, and a dozen or so are mashed and ready for #NationalSmoothieDay alongside 3 loaves of pre-sliced #BananaBread that have yet to be eaten. #ThisGirlLovesToEat

While grabbing my cookbook, I caught sight of the crème brûlée set (torch & ramekins) that I’ve never used.  Anyone who knows me, knows I love crème brûlée, but I really am trying to cut back some. #BikiniSeasonIsHere 😐

After a few botched attempts, which I of course ate, and a realization that the torch didn’t come with the required butane, I finally settled on a #5IngredientRecipe for a dessert that takes #Under30Minutes to prepare, and is #DairyFree, #SinfullyDelicious, #HasWineInIt and #Under100Calories!

This recipe makes 2 to 4 depending on the size & depth of your ramekins

Banana Wine Brûlée

• 2 Ripe Bananas (See note a below)
• 1 TBLS White Wine – you may need a splash more or less, depending on the size of your banana, to get the consistency you want in the final “custard” (See note b below)
• 1 tsp Cornstarch
• 1/2 tsp Vanilla Extract
• Pinch Ground Nutmeg
• 1 tsp Light Brown Sugar – you may need more to cover the surface of the custard, depending on the size and shape of your ramekins (See note c below)

1. Stir the cornstarch into the cold wine.
2. Put the bananas, wine, nutmeg and vanilla in your stand mixer, blender or food processor.
3. Mix on a medium speed until creamy and mostly smooth – stopping to scrape sides as needed – Don’t over mix – you want some texture.   I did mine in the stand mixer with the wire whip and it took about 15 seconds total, with only 1 stop to scrape down a few bigger chunks.
4. Fill your ramekins to just below the rim (if using a square or oblong shape) or halfway if using round/deeper ramekins.
5. Chill in refrigerator for 15 minutes to slightly set.
6. Sprinkle sugar evenly on top of the banana mixture until all of the surface is covered – TIP: I use a fork to sprinkle & fan the brown sugar out evenly on the surface.
7. A) Place ramekins on a baking pan. Broil until sugar is melted (brown sugar will already be melted when it goes in) and nicely brown. I set my timer for 2 minutes to check them – it should take 2-3 Minutes; OR B) Using your butane cooking torch, heat the sugar until it is nicely browned all the way around.
8. Remove from oven and cool slightly then crack the top and enjoy!

**NOTES:

A)     My bananas were 6″ long and they were not to the overripe black on the outside with little-to-no firmness, and to the syrupy stage inside.  They were light to medium brown with yellow still showing through, medium firmness with no overripe spots in them.

B)     You can use any white wine but remember that flavors inherent in your wine will show through to some extent in the finished product due to the high heat of the broiler.  I used #WesterlySauvignonBlanc which, as a dry white with some acidity, didn’t add any additional sweetness to the dish like a Riesling or Chardonnay might have.

C)     You can use any type of granulated sugar or sweetener you prefer.  Most brûlée recipes call out Turbinado sugar (Sugar in the Raw is one brand), but I prefer light brown sugar with the bananas.

Behold!  The rare dessert you can enjoy with the same white wine you may have been drinking with your light, summer inspired dinner. #GirlsGoneWine