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Banana-Date Crème Brûlée

Banana-Date Crème Brûlée

Southern California dates are grown in and around Indio, located near Palm Springs.

Cooking Light JULY 1998

  • Yield: 6 servings


  • 1 cup whole pitted dates (about 8 ounces)
  • 1 cup evaporated skim milk
  • 3/4 cup sliced ripe banana
  • 1/2 cup 2% reduced-fat milk
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 large egg whites
  • Cooking spray
  • 1 tablespoon sugar


Preheat oven to 300°.

Combine the first 8 ingredients in a blender, and process the mixture until smooth (about 2 minutes). Add the eggs and egg whites to blender, and process just until smooth. Divide the mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 55 minutes or until a knife inserted in center comes out clean. Remove ramekins from pan, and sprinkle each serving with 1/2 teaspoon sugar.

Preheat broiler. Place the ramekins on a jelly-roll pan, and broil the custards for 3 minutes or until the sugar melts.

Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 10%
  • Fat: 2.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 8.1g
  • Carbohydrate: 45.1g
  • Fiber: 4g
  • Cholesterol: 77mg
  • Iron: 1mg
  • Sodium: 198mg
  • Calcium: 176mg

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Banana-Date Crème Brûlée Recipe