Bananas Foster Crème Brûlée

[@toddg3268]

Fell in love with Bananas Foster years ago at Brennan’s in New Orleans. Crème Brûlée is also one of my wife’s favorites. Great combo - kinda like chocolate and peanut butter!

[@allthingsbbq]

The perfect combo! Thanks for watching.

[@wokebear7797]

This is fricken next level man. SMOKING a Creme brûlée sounds insane. Greetings from Australia 🇦🇺

[@fabriciosoundman666]

That looks fantastic!

[@hannahmiller8887]

Mind blowing stuff. But especially the way you sliced that banana haha

[@allthingsbbq]

Yes, great Stuff! Thanks for watching.

[@pflick13]

A holiday gift for sure!

[@allthingsbbq]

Indeed. Thanks for watching!

[@KrisV385]

Chef Tom being a boss! as always!

[@allthingsbbq]

As always :). Thanks for the great compliment!

[@yogiebere]

This looks unbelievable Tom, thanks for sharing

[@allthingsbbq]

Great stuff. Thanks for watching!

[@frb5150]

@@allthingsbbq chef Tom, how about a Banoffee Cheesecake ?

[@deathblade01]

Gonna try this on Fri!

[@grillingaddictionwithnick4982]

Chef Tom the Swiss army knife ! Dude you can do it all bro. Again you nailed it .

[@allthingsbbq]

Thanks for the great compliment! This one was special for sure.

[@raynman67]

God I made some many crème brûlée when I was in the biz I was sick of them, but it’s been so long After seeing this I crave them

[@allthingsbbq]

Now that's a compliment! Thanks for watching.

[@ivse9696]

I want this Creme Brulee - that is looking so delicious 👍👍👍

[@allthingsbbq]

It was soo good! Thanks for watching.

[@internaute-France]

Un classique! Merci. J'en ai vu à la tekila, à Disneyland Paris. Avec du sucre de canne et cannelle au sommet.

[@donh789]

Outstanding!

[@allthingsbbq]

Indeed! Thanks for watching.

[@JMSherrill1983]

EPIC GOODNESS.....LOOKING DELISHIOUS CHEF!

[@allthingsbbq]

Indeed! Thanks for watching.

[@chrispile3878]

Looks like maximum delish, Chef Tom!

[@allthingsbbq]

Your observation is spot on! Thanks for being a part of our community.

[@ryguyw1]

Gonna need a ATBBQ Brussel sprouts and orange marmalade recipe please for the holidays 🙏

[@allthingsbbq]

Request submitted to the Chef! Thanks for watching.

[@Calicaveman]

LOVE ❤ TGAT STUFF 🙏🏾

[@allthingsbbq]

Soo good! Thanks for watching.

[@jeffreyramosexperience]

Saw your Filipino BBQ skewers. Gotta say, you nailed it. Right on the money. Now, you should do a Filipino Lechon with lemongrass, onion and other stuff inside. It's our version of a whole hog but with a crispier skin.

[@allthingsbbq]

Appreciate the comment and the suggestion. Thanks for watching.

[@jacobkisner8403]

YES YES YES YES YES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@allthingsbbq]

That's a lot of yeses!, and we agree. Thanks for watching.

[@wesschilling4850]

Looks like another amazing recipe. What size ramekins did you use for this?

[@rogerrtewwr4723]

looks good

[@allthingsbbq]

It was excellent. Thanks for watching.

[@kridder6268]

Mouthwatering….

[@allthingsbbq]

Indeed! Thanks for watching.

[@ronaldlindsey4822]

Looks incredible..... Would it be too much with whipped PB whipped cream on top?

[@allthingsbbq]

Maybe ... but how could we say no to PB in any form?! Thanks for watching!

[@jonp700]

Just FYI. Vanilla bean paste is what you get by scraping the seeds and core out of the husk after you use them to make vanilla extract.

[@allthingsbbq]

Thanks for the insight.

[@nickcutler3802]

As for the saved egg whites Baked Alaska is a thing...Question how has that not been made on this channel before?

[@wizeguy9004]

What can the rum be substituted for?

[@rogerrtewwr4723]

another idea: bananas foster bread pudding or banana pudding

[@allthingsbbq]

Recipe suggestions noted. Thanks for watching!

[@es-qc2jc]

Can I use frozen bananas?

[@frb5150]

I freakin' Love u dude! Thank you thank you & thank you!!

[@allthingsbbq]

You are welcome! Thanks for watching.

[@ericgordon4746]

Create mustard and biscuits Chef Tom.

[@allthingsbbq]

Request noted. Thanks for watching.

[@ericgordon4746]

Always Chef Tom. I've been following you for years. I am so proud of you and grateful for what you have taught me. 💛 GEAUX TIGERS

[@TheMARCIAUM]

Show 👏👏👏

[@allthingsbbq]

Great recipe. Thanks for watching!

[@adamdeibel772]

So what became of the banana mash? Couldn’t it be used for something?

[@allthingsbbq]

From Chef Tom: The first batch I made when I left the bananas in the custard was not good. They turned gray and looked terrible. I thought the texture would be a welcome addition, it was not. Crème brûlée should be a smooth, creamy texture. The banana chunks were unpleasant and off-putting. The flavor of the custard with the banana chunks was not better than the custard with the banana steeped and infused into the custard and then discarded, so the decision was easy. This is why some recipes take a few tries to perfect. Thanks.

[@NelsonVeiga-ur7vx]

Amenzing

[@KevinRoehler]

First. This looks good

[@allthingsbbq]

IMO, it's even better than it looks! Thanks for watching.

[@thaidyed6219]

Recipe says to discard the bananas. Is there a downside to retaining them in the custard? I have the patience & a fine-enough sifter to break them down to smoothness.

[@allthingsbbq]

From Chef Tom: The first batch I made when I left the bananas in the custard was not good. They turned gray and looked terrible. I thought the texture would be a welcome addition, it was not. Crème brûlée should be a smooth, creamy texture. The banana chunks were unpleasant and off-putting. The flavor of the custard with the banana chunks was not better than the custard with the banana steeped and infused into the custard and then discarded, so the decision was easy. This is why some recipes take a few tries to perfect. Thanks.

[@jeffreyschmidt3997]

Could the banana previously be used for something else, perhaps with those egg whites? Or perhaps just fry it up as a banana pancake? What if you blended the banana into a puree?

[@nickkuetemann4685]

🤤

[@allthingsbbq]

It's the good stuff. Thanks!

[@paullmight42]

in my best slingblade voice- mmmmmhmm

[@allthingsbbq]

That good, huh? Thanks for watching!

[@ericgordon4746]

Mustard and biscuits.

[@TMac0925]

Mmmm hmmm

[@jerwin2804]

Shouldn't a dun that, he's just a boy

[@toddg3268]

Boy like you ought not to talk like that

[@joshuawinter2775]

Ain't got no gas in it

[@jerwin2804]

@Joshua Winter I know what's wrong wit'it

[@jonbillany525]

What the hell does the word “foster” have to do with anything? This means nothing to me in the UK

[@allthingsbbq]

Understandably so, this is dish was created in New Orleans, Louisiana at Owen Brennan's Vieux Carré restaurant In 1951, Source Wikipedia. It was named for Richard Foster, the chairman of the New Orleans Crime Commission and a friend of restaurant owner Owen Brennan. Thanks for watching!

[@jabawockee199]

🤤🤤🤤

[@allthingsbbq]

We agree! Thanks for watching.