Hello, fellow dessert lovers! I’m Rafael Mendoza, a pastry chef with a passion for creating indulgent and decadent desserts. Today’s recipe is sure to satisfy your sweet tooth and leave you craving more. Get ready to indulge in my Salted Caramel Banana Pot de Crème, a luxurious French dessert that combines perfectly ripe bananas, silky cream, and a heavenly layer of homemade caramel sauce. This velvety treat has become one of my signature dishes, and I’m excited to share it with you all. Whether you’re a fan of caramel, bananas, or simply delicious desserts, this recipe is a must-try!
Rafael was born and raised in a small village on the coast of Colombia. He moved to the United States to pursue his passion for pastry, which he discovered at a young age while watching his grandmother bake. He now works as a pastry chef at a high-end restaurant in New York City, where he combines traditional Latin American flavors with French pastry techniques. When he’s not in the kitchen, Rafael enjoys surfing and playing guitar.
Rafael Mendoza currently resides in the United States and grew up in Colombia.
As someone who grew up in Colombia, I was exposed to a wide variety of exotic fruits and flavors. Bananas are a staple in our cuisine, and I’ve always loved incorporating them into my desserts. When I moved to the United States to pursue my passion for pastry, I discovered Pot de Crème, a decadent French dessert that utilizes heavy cream, egg yolks, and vanilla extract to create a smooth and creamy texture. I decided to combine the two and create my own version of this classic French dessert. The result was a heavenly blend of Latin American and French flavors that my customers couldn’t get enough of. This recipe is truly a representation of my background and culinary influences.
The history of Pot de Crème dates back to the 17th century, when it was originally served in porcelain pots. It became a popular dessert among the French aristocracy and was often served in high-end restaurants. The dessert has evolved over time, and today it is often served in ramekins and baked in a water bath. The addition of caramel sauce to this recipe adds a rich and indulgent layer of flavor that takes it to the next level. I’ve spent years perfecting this recipe and have learned a few tricks along the way. For example, adding a pinch of sea salt to the Pot de Crème mixture helps balance out the sweetness of the caramel sauce. Trust me, once you try this recipe, you’ll be hooked!
What you need
Get ready to indulge in this velvety and luscious Salted Caramel Banana Pot de Crème! This is an indulgent and rich French dessert that combines perfectly ripe bananas, smooth and silky cream, and a heavenly layer of homemade caramel sauce that will simply melt in your mouth. The recipe involves a few steps, but the result is well worth it. First, you make the caramel sauce, a mouth-watering combination of butter, sugar, and sea salt that tastes heavenly. Next, you whip up the Pot de Crème mixture, a creamy blend of heavy cream, mashed bananas, egg yolks, and vanilla extract that is simply divine. After that, you layer the caramel sauce at the bottom of the ramekins and pour in the Pot de Crème mixture on top. The Pot de Crème is then baked in a water bath until set, and finally chilled in the fridge before serving. For the perfect finishing touch, sprinkle a bit of sea salt on top of the Pot de Crème before serving, and use a kitchen torch for a brûlée effect if desired. This dessert is perfect for special occasions, and the combination of the bananas and caramel sauce will have everyone coming back for seconds!
Ingredients:
- Ripe bananas – Ripe bananas are a key ingredient in this recipe, adding natural sweetness and a creamy texture to this indulgent dessert. You can’t really swap bananas in this recipe as they are the star of the show!
- Granulated sugar – Granulated sugar is used to make the caramel sauce in this recipe. You can use any granulated sugar of your choice here.
- Unsalted butter – Unsalted butter is used to make the caramel sauce and add richness to the Pot de Crème. You can substitute with margarine or dairy-free butter if you want to make a vegan version.
- Sea salt – Sea salt is used to create a wonderful balance of sweet and salty flavours in this recipe. You can substitute with regular table salt if you don’t have sea salt on hand.
- Egg yolks – Egg yolks are used to create the rich and velvety consistency of the Pot de Crème. You can substitute with 3 whole eggs if you don’t have egg yolks on hand, but the texture may not be as silky.
- Heavy cream – Heavy cream is used to add richness and creaminess to the Pot de Crème. You can substitute with coconut cream or almond cream if you want to make a vegan version.
- Vanilla extract – Vanilla extract is used to add a sweet and floral flavour to the Pot de Crème. You can substitute with vanilla bean paste or pods if you want a stronger vanilla flavour.
Utensils:
- Mixing bowls – You will need at least 2 mixing bowls – one for the caramel sauce and another for the Pot de Crème mixture.
- Saucepan – You will need a saucepan to cook the caramel sauce.
- Whisk – You will need a whisk to whisk the egg yolks and the Pot de Crème mixture.
- Measuring cups and spoons – To make sure you get the right measurements for the ingredients, you will need measuring cups and spoons.
- Ramekins – You will need 6-8 ramekins to bake the Pot de Crème. You can use small oven-safe glass jars or teacups as well.
- Baking dish – To bake the Pot de Crème in a water bath, you will need a baking dish that can fit the ramekins.
- Kitchen torch – This is totally optional, but if you want to torch the sugar on top for a caramelized effect, you will need a kitchen torch.
Sea Salt – Elevating the Flavors of the Pot de Crème
In this recipe, we use sea salt to add a wonderful balance of sweet and salty flavors to the Pot de Crème. The sea salt crystals add a slight crunch and perfect salty finish to the dish. I personally love sea salt because it is a healthier alternative to regular table salt, containing minerals like iron, magnesium, and calcium. Plus, it doesn’t contain any additives or anti-caking agents that can be found in table salt. The downside is that it can be more expensive than regular salt, but a little bit goes a long way. While we could use regular table salt in this recipe, using sea salt really elevates the flavors and makes it special.
Ripe Bananas – The Star of the Show
Bananas are a key ingredient in this recipe, providing natural sweetness and a creamy texture to the Pot de Crème. The ripeness of the bananas is important – ripe bananas will have a higher sugar content and a softer texture that is perfect for this dessert. I personally like using bananas in dessert recipes because they are a healthy fruit that is naturally sweet and creamy and can replace some of the more unhealthy ingredients in desserts, like butter and sugar. Bananas are also packed with vitamins and minerals like vitamin C, vitamin B6, and potassium. One fun fact: bananas are actually berries! While they are not typically used in traditional French cuisine, using bananas in this recipe really makes it stand out and adds a unique twist to the classic Pot de Crème.
What to serve it with?
I love to serve my Salted Caramel Banana Pot de Crème with a dollop of whipped cream and a sprinkle of sea salt on top. The combination of the creamy Pot de Crème, the sweet caramel sauce, and the slightly salty whipped cream is simply magical. It’s like taking a bite of heaven! The whipped cream adds a light and airy texture to the dessert while the sea salt enhances the flavors and takes it to the next level. To make my whipped cream extra special, I like to use heavy cream, powdered sugar, and a dash of vanilla extract. Trust me, once you try this combination, you’ll never want to eat Pot de Crème without it.
Summary
As I wrap up this blog post, I hope you’re feeling inspired to whip up a batch of my Indulgent Salted Caramel Banana Pot de Crème for your next special occasion. Whether you’re impressing dinner guests or indulging in a solo dessert splurge, this recipe is sure to impress. But don’t just take my word for it – I want to hear from you! Have you tried this recipe before? Do you have any tips or tricks for making it even more indulgent? Leave me a comment and let’s chat! Being a pastry chef is all about experimentation, and I’m always looking for new ideas to try. And if you have any other dessert recipes you’d like to see me tackle, let me know! Until next time, happy baking!
Here’s the recipe:
Indulgent Salted Caramel Banana Pot de Crème Recipe
Equipment
- Mixing bowls
- Saucepan
- Whisk
- Measuring cups and spoons
- Ramekins
- Baking dish
- Kitchen torch
Ingredients
- 3 Ripe bananas
- 1 cup Granulated sugar
- 4 tbsp Unsalted butter
- 1/4 tsp Sea salt
- 5 Egg yolks
- 2 cups Heavy cream
- 2 tsp Vanilla extract
Instructions
- Preheat the oven and prepare the baking dish - Preheat your oven to 350°F (180°C). Bring a kettle of water to a boil for the water bath. Get a baking dish that can hold all your ramekins and place a kitchen towel at the bottom (this helps to prevent the ramekins from sliding around). Place the ramekins inside the baking dish and set aside.
- Make the caramel sauce - In a saucepan over medium heat, add the sugar and cook until it turns into a rich amber color, stirring occasionally (this can take about 10-15 minutes). Remove from heat and add butter and salt, whisking until the butter is melted and combined. Let the caramel cool for a few minutes. - Be careful not to burn the sugar, as this will affect the taste of the caramel. Also, when adding the butter and salt to the saucepan, the mixture will bubble and sizzle, so be careful not to burn yourself. If you prefer a thicker caramel sauce, you can let it cool longer before adding it to the ramekins.
- Make the Pot de Crème mixture - In a mixing bowl, whisk together the egg yolks and vanilla extract until pale and creamy. In another mixing bowl, whisk together the heavy cream and mashed bananas until well combined. Add the banana mixture to the egg mixture and whisk until smooth. - When whisking the egg yolks, make sure you don't overwhisk them, as this can result in a grainy texture. Also, make sure to mash your bananas well or they may result in lumps in the final product. If you want a stronger banana flavor, you can add an additional banana to the mixture.
- Add the caramel sauce to the ramekins - Divide the caramel sauce among the ramekins, pouring it into the bottom of each one. - It's important to make sure you have an even layer of caramel sauce in each ramekin.
- Add the Pot de Crème mixture to the ramekins - Pour the Pot de Crème mixture into each ramekin over the caramel sauce, filling them about 3/4 full. - Make sure to leave some room at the top of each ramekin, as the Pot de Crème will rise slightly when baked. Also, try to pour the Pot de Crème mixture in gently to avoid disturbing the caramel layer at the bottom.
- Bake the Pot de Crème in a water bath - Place the baking dish with the ramekins in the preheated oven. Carefully pour the hot water into the baking dish, around the ramekins, until it reaches about halfway up the sides. Bake for 35-40 minutes, or until the Pot de Crème is set around the edges but still slightly jiggly in the center. - Be careful not to let any water spill into the ramekins or the Pot de Crème will become watery. Also, each oven is different, so adjust baking time accordingly. You can test if they are ready by gently shaking one of the ramekins - if the edges are firm and the center is slightly jiggly, then it's ready.
- Chill and serve - Take the Pot de Crème out of the water bath and let them cool to room temperature. Then, chill them in the refrigerator for at least 2 hours (or overnight) before serving. Just before serving, sprinkle a pinch of sea salt on top of each Pot de Crème and use a kitchen torch to brûlée it (if desired). - If you don't have a kitchen torch, you can sprinkle the sea salt on top and skip the brûlée step. They will still taste amazing! Also, make sure to chill them for at least 2 hours to ensure they have a creamy and silky texture.
