brulee-ing banana dilemma
Im doing 18 dozen cupcake for a shower on Sunday and Mom has requested 1 dozen be banana with caramel. Do you think I can brulee a banana slice that morning and set it atop the beautifully salt caramel frosting and have it hold up until 2-3pm?
Any other ideas?
Brulee the banana as in sprinkling it with sugar and caramelizing it by way of torch or broiler, or just toasting the plain banana until it browns? If the former, is it humid or dry in your area? The caramel's going to be a sticky mess within a couple of hours if it's humid. Can you bring along a kitchen torch and brulee the works as close to serving time as possible?