BAKERS Nuttikrust® biscuits are yummy as they are, and doubly so when mixed with all this other yummy stuff.

In this case, the magic works like a charm.

Serves 6 (makes 1 L)



15 g unsalted butter

3 bananas, peeled and coarsely chopped

90 g white sugar granulated white sugar

Juice of lemon

750 ml fresh cream

1 vanilla bean

8 egg yolks


60 ml water

230 g castor sugar

80 g flaked almonds

100 g BAKERS Nuttikrust® biscuits, crushed


  • Replace the BAKERS Nuttikrust® biscuits with BAKERS Ginger Nuts® biscuits.
  • Replace the flaked almonds with chopped cashews.



  1. Pre-heat the oven to 150˚C.
  2. Over medium heat, melt the butter in a medium sized frying pan, add the bananas, and sprinkle with 15 g of the white sugar.
  3. Stir well to blend the sugar and butter. Cook, stirring occasionally, for 5 minutes. The bananas should be lightly caramelized (about 10 minutes).
  4. Mash the bananas with the back of a wooden spoon. Add the lemon juice to the banana, remove from heat, divide among 6 wide, shallow crème brûlée dishes or ramekins, allow to cool. Place the cream in a pot, split the vanilla bean lengthways, and scrape the seeds into the cream with the tip of a knife.
  5. Add the scraped-out vanilla bean, and bring the cream to a simmer. Place the egg yolks and remaining 75 g white sugar into a large heatproof bowl set over a pot of simmering water.  Stir until the mixture becomes fairly thick (about 15 minutes).
  6. Using a sieve, strain the hot cream over the eggs, and stir the mixture over simmering water for 10 minutes until the mixture is thick enough to coat the back of a wooden spoon. Remove from heat, and ladle over the cooled banana puree in the 6 dishes (160 ml each).
  7. Place the dishes in a roasting pan, and fill the pan with enough hot water to come halfway up the sides of the dishes. Bake in the oven for 40 minutes until there is a slight wobble when tapped and the custard is just set. Remove the dishes from the pan, and chill them for at least 3 hours.


  1. Line a baking sheet with baking paper.
  2. Place the water into a medium sized pot then add the sugar, heat the pot on low until the sugar has dissolved.  Turn the heat up to medium and bring sugar to a boil. Heat sugar until a caramel colour is reached and just begins to smoke.  Immediately remove from heat and add the almonds and crushed BAKERS Nuttikrust® biscuits.
  3. Pour the mixture out onto a lined baking tray and spread quite thin using a palette knife and allow to cool.
  4. Using a wooden rolling pin or pestle, break the praline into shards and top the brûlées just before serving.


Download Step by Step Instructions


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