Banana Cream Crumble (Reduced Size), Roy's Kihei (Boom)

Ready in 1 hour
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Banana Cream Crumble (Reduced Size), Roy's Kihei (Boom)"

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Awesome recipe from Roy's on Kihei. The chef shared her recipe with us and we have shrunk it and adapted it slightly


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Streusel Topping:
0.5 lb Butter
0.5 lb brown sugar
0.25 tsp ground ginger
0.25 tsp cinnamon
1 tsp salt; heavy
9.6 oz all purpose flour
8.4 oz oatmeal; (not instant)
Pastry Cream:
0.5 quart cream
0.25 vanilla bean
0.5 tsp vanilla extract
1 ounce egg yolks; (about one)
1 whole egg
1 ounce corn starch
0.25 lb Sugar
1 ounce Butter
6 bananas

Original recipe makes 8



For Streusel Topping:

Cream together all ingredients until crumbly

For Cream:

Put cream, vanilla beans, and vanilla extract in large pot and bring just to a boil.

In separate bowl, mix egg yolks, eggs, cornstarch, and sugar together.

Temper hot cream into eggs until fully mixed. Return to pot and stir continuously over low to medium heat until custard consistency achieved. Be careful because once it starts to thicken it moves quickly. Add butter at end (sometimes I forget this step and it doesn't seem to make a big difference).

Both parts can be made ahead.

When ready to make,thinly slice bananas in bottom of ramekin (a/b 1/2 to 3/4 banana per person). Scoop cream over bananas and top with crumble.

Bake 15-20 minutes until lightly browned on top and bubbly. Let rest 10 minutes before serving as it will be very hot.


Added on Award Medal
Calories Per Serving: 1085 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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HOLY COW, this sounds amazing!!!
Love7721 3 years ago

[I posted this recipe.]
mlboom 6 years ago

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