For the brûlée:
6 egg yolks
1 pint cream
200g muscovado sugar, plus extra for caramelising
Freshly grated nutmeg to taste
1 banana, sliced
For the praline:
100g caster sugar
large handful pistachios
For the purée:
200g banana, chopped
1 For the praline, line a baking sheet with baking paper.
2 Pour the sugar into a pan, and leave over the heat – no stirring! – to cook to a dark caramel. Then, take off the heat and stir in the pistachios.
3 Pour onto the lined baking sheet and leave to cool. Then, smash it into crumbs.
4 For the purée, place all the ingredients in a pan and heat until soft, then blend until smooth.
5 Preheat the oven to 120C/250F/gas mark 1/2.
6 Combine the sugar and egg yolks, and, separately gently heat cream and nutmeg until it reaches a the boil
7 Pour the cream mixture onto the sugar and egg yolk mix, whilst whisking continuously. Then transfer into six rings on a lined baking sheet (or alternatively use ramekins).
8 Bake for 25-35 minutes, or until the brûlées have a nice wobble. When cool, remove the rings if using them.
9 Coat each slice of banana with muscovado sugar, and sprinkle more sugar on top of each brûlée. Place under a hot grill (or use a blowtorch if you have one) until the sugar has caramelised and formed a crust.
10 Serve each brûlée with a couple of slices of caramalised banana, some pistachio praline crumb scattered over, and a scoop of ice cream.
Tweet us a picture if you make this at home @berwicklodge or even better, share the recipe with a friend who can make it for you!