Banana Brûlée

Banana

A banana is an elongated, edible fruit that is botanically a berry produced by several kinds of large treelike herbaceous flowering plants in the genus Musa. In some countries, cooking bananas are called plantains, distinguishing them from dessert bananas. The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a peel, which may have a variety of colors when ripe. It grows upward in clusters near the top of the plant. Almost all modern edible seedless (parthenocarp) cultivated bananas come from two wild species – Musa acuminata and Musa balbisiana, or their hybrids.

Crème brûlée

Crème brûlée, also known as burnt cream, Cambridge burnt cream, or Trinity cream, and virtually identical to crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is generally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit.

banana

Noun

1. The elongated curved tropical fruit of a banana plant, which grows in bunches and has a creamy flesh and a smooth skin. .mw-parser-output .defdate{font-size:smaller}
2. In particular, the sweet, yellow fruit of the Cavendish banana cultivar, which may be eaten raw, as distinct from e.g. a plantain for cooking.

Adjective

1. Curved like a banana, especially of a ball in flight.

brûlée

Noun

1. Synonym of crème brûlée.

Verb

1. To create a sugary crust (on food), using a chef's torch.