Bananas Foster Crème Brulee

from amethyst

8 oz. ripe bananas (cut in small pieces.)
¼ cup 80-proof Rum
1 oz. butter (1/2 TBS)
6 oz. brown sugar
1 quart whipping cream
2 tsp. vanilla
16 egg yolks

Put (10) 6-oz. ramekins in a couple 9x13 pans (use glass or enamel, not aluminum due to staining of metal).

In medium frying pan, melt butter and add rum and 2 oz. of the brown sugar; heat to simmering, add banana pieces, and sauté a few minutes until cooked and lightly browned; set aside.

Preheat oven to 300F.

Put cream in small saucepan on medium-low, and heat until skim coat forms around edges -- this will happen just before it boils; DO NOT LET CREAM BOIL or it will ruin it.

While cream is heating, take a bowl (I use 8-cup plastic bowl with pouring lip), whisk together remaining 4 oz. brown sugar, vanilla and yolks.

Slowly add heated cream to egg mixture, whisking as you go.

Add cooked banana mixture and whisk to combine.

Pour mixture into each 6-oz ramekin about ¾ full; with a spoon, remove excessive froth and bubbles or they will cook right into mixture and look bad.

Rinse out plastic bowl and fill with very hot tap water; pour water into pans (known as a water bath) approx. 2/3 of the way up the outside of ramekins).

Carefully place pans in 300-degree oven and cook approx. 45 mins. or until outside edge is “set” and center jiggles, not sloshes.

Turn off oven (keep door open) and allow pans to cool until you can easily remove ramekins and place on racks; let ramekins thoroughly cool, then put in fridge until completely chilled.

Sprinkle white cane sugar evenly over top of ramekin (not thickly, lightly just enough to cover). Using a torch, move the flame rapidly over the sugar surface and it will start to bubble almost immediately. As soon as you see it turn golden brown in several spots (not entire surface), stop. You can overdo it very easily. 

Let sugar cool, put a garnish on it of your choice and serve. If you have leftovers, cover ramekin completely and tightly in saran wrap and put in fridge (will be good for up to a week).

Serves 10

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