Banana Creme Brulee

By GadgetGirl

Ingredients

• 2 cups milk
• 2 cups whipping cream
• 1/3 cup sugar
• 2 1/2 T maple syrup
• 1 large ripe banana, mashed
• 12 large egg yolks
• 1/4 t banana extract
• 16 t, sugar, divided
• Garnish: fresh raspberries, carmelized sugar pieces

Preparation

Step 1

Combine first 5 ingredients in a a heavy saucepan. Cook over medium heat, stirring constantly, 11 minutes or until sugar dissolves and mixture comes to a simmer (do not boil)). Cool 5 minutes.

Beat yolks and banana extract in a medium bowl. Gradually stir about 1/4 of hot whipping cream mixture into yolks, and add to remaining hot whipping cream mixture stirring constantly. Pour whipping cream mixture through a wire-mesh strainer, discarding banana solids.

Pour custard mixture evenly into 8 (8 ounce) ramekins or custard cups. Place ramekins in a large roasting pan; add hot water to pan to a debth of 1 inch. Bake at 350 degrees for 35 minutes or until set. Remove ramekins from water and cool slightly on a wire rack. Cover and chill at least 8 hours.

Place ramekins on a baking sheet; sprinkle 2 teaspoons sugar evenly over each custard. Broil 5 minutes from heat until sugar is completely melted and carmelized (about 1 to 3 minutes.) Garnish, if desired.

Servve immediately.

To prepare carmelized sugar pieces, combine 2 cups sugar, 1/2 teaspoon corn syrup and 1/2 cup water in a heavy skillet. Cook over low heat, stirring until sugar dissolves. Increas heat to high, and cook until sugar is golden brown and registers 310 degrees (hard crack stage) on a candy thermometer. Carefully pour onto a greased, foil lined baking dish. Cool and crack into pieces.