Donna Hay puts out one gorgeous food magazine. The photographs aren’t just consistently beautiful; they’re consistently “Donna Hay Magazine,” if you know what I mean. Once you pore over enough images from a single source, you’ll come to recognize a photographer’s or magazine’s style, assuming they have just one, and DHM has cornered the market on simple food styling, cool tones, and ingredients so fresh you can’t wait for them to be seasonal in the northern hemisphere. I picked up a copy on the newsstand a couple of months ago because I wanted the whole thing for my inspiration file, but this recipe was the one that jumped off the page for me.
Banana crème brûlée. Discovering it was was a real come-to-Jesus moment.
I can’t find the original photo or recipe online, but it’s a cinch to make. Just peel and slice a mini banana in half lengthwise and insert it into the dish of crème brûlée before putting it into the oven. Bake as usual, dust with sugar and torch it as usual, and enjoy (quite a bit more than usual, if you’re anything like me).