BANANA CREME BRULEE
Steps:
- Preheat oven to 300 F. Have a pot of boiling water ready. Peel 1 banana and cut in thirds. In a saucepan over medium heat, combine cream, cut banana and 1/4 cup sugar. Cook, stirring, until steam rises, 4-5 minutes. Let stand 4-5 minutes. In a bowl, beat yolks and vanilla until blended. Strain cream through a fine-mesh sieve set over a bowl; discard cooked banana. Pour cream into yolks, a little at a time, stirring constantly until smooth. Divide among four ramekins. Line a 3-inch deep baking pan with a kitchen towel. Place ramekins in pan and add boiling water to fill pan halfway up sides of ramekins. Cover loosely with foil and bake until set, 30-35 minutes. Remove ramekins from pan, cool to room temperature, and refrigerate 2-3 hours. Peel remaining banana and slice crosswise into 1/8-inch thick slices. Arrange 7-8 slices over the top of each custard and sprinkle 2 teaspoons sugar evenly over each surface. With a kitchen torch, move flame continuously in small circles over surface until sugar melts and lightly browns. Serve immediately.
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