Bananas Foster Crème Brûlée

• FOR THE CUSTARD:
• 2 cups Heavy Cream
• 1/2 cups Sugar
• 1 Tablespoon Vanilla Extract
• 5 whole Egg Yolks
• FOR THE TOPPING:
• 3 Tablespoons Butter
• 3 Tablespoons Brown Sugar
• 3 whole Bananas, Sliced
• 3 Tablespoons Hazelnut Liqueur (or Rum), Optional
• 6 teaspoons Sugar

1. For the custard:
2. Preheat oven to 275u0b0F. Combine the cream, sugar, vanilla and egg yolks in a bowl.
3. Place ramekins into a deep pan (I used a roasting pan) so you can create a water bath. Pour cream mixture into 6 ramekins. Fill the roasting pan with warm water to cover the ramekins about halfway up the sides with water.
4. Bake for 45-60 minutes or until cream jiggles only a tiny bit. Allow to cool and refrigerate at least 5 hours or overnight.
5. For the topping:
6. In a skillet, melt together the butter and brown sugar. Add bananas and turn the heat up to high.
7. Add the hazelnut liqueur. Shake the pan a little bit then flip each banana. Once the liqueur has reduced (and nearly completely evaporated), turn off the heat.
8. Arrange bananas over custard. Sprinkle with a teaspoon or so of white sugar. Using a kitchen torch, burn the top of the bananas so you get a good caramelized crust.
9. Serve immediately.

heavy cream, sugar, vanilla, egg yolks, butter, brown sugar, bananas, hazelnut liqueur, sugar

Taken from tastykitchen.com/recipes/desserts/bananas-foster-crc3a8me-brc3bblc3a9e/ (may not work)