- Ingredients
- 400ml semi-skimmed milk
- 400ml whipping cream
- 88g NESTLÉ Docello Crème Brûlée
- 3 bananas, chopped into rounds
- Caramel sauce
Banana Custard Pot
Banana Custard Pot
Portions: 10
Ingredients
Method
Method
Heat the milk and cream in a saucepan and bring to the boil.
Remove from the heat and stir in the brûlée powder, whisking continuously.
Allow to cool slightly then pour into serving pots. Chill until set.
Top the custard pots with slices of fresh banana and drizzle with caramel sauce before serving.
One Community. One Purpose. Powered by You.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.
