BANANA BRULEE SPOONFULS

BANANA BRULEE SPOONFULS image

Yield 25 spoons

Number Of Ingredients 7

1 c heavy cream
1/3 c half and half
1/4 vanilla bean, split lengthwise or 1/8 t pure vanilla extract
4 egg yolks
1/4 c sugar
1 banana
1/4 c coarse sugar or raw sugar

Steps:

Preheat oven 300 degrees. Heat cream, half and half, and vanilla bean in a medium saucepan over medium heat just to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. Whisk the egg yolks with the sugar in a large bowl just until combined. Whisking constantly, grandually pour in the hot cream mixture. Strain the mixture into the baking pan to smooth it and to remove the vanilla bean. Place the pan in the hot-water bath. Bake in the center of the oven until the custard is set but not too firm (it will cook a little more as it cools), 40 to 50 minutes. Remove from the water bath and let cool for 15 minutes. Tightly cover the custard with plastic wrap, making sure the plastic does not touch the surface. (Can be refrigerated up to 3 days). Up to 4 hours before serving, fill the spoons with the chilled cooked custard by scooping each spoon into the pan of custard. Round the tops with a small spatula or a butter knife. Keep cold. Right before serving, thinly slice the banana (about 1/8 in thick). Heat a broiled to very hot (or fire up your kitchen torch). Top each spoonful of custard with a slice of banan, lightly pressing it onto the custard. Sprinkle the entire surface with a layer of coarse sugar and place each spoon on a baking sheet. Broil or torch the spoons until sugar is melted and well browned, about 1 minute. Let spoons cool 1 minute.