Banana Cream Brulee
- 2 cups heavy cream
- 1 vanilla bean, halved lengthwise
- 8 egg yolks, room temperature
- 12 cup granulated sugar
- 2 large bananas, sliced
- 14 cup coffee liqueur
- 14 cup brown sugar, packed
- Place the cream and the vanilla bean in a medium saucepan over medium heat.
- Bring to a boil.
- Remove from the heat and allow to cool for 15 minutes.
- Remove the vanilla bean from the cream and save it for another use.
- Place the egg yolks and granutlated sugar in a medium bowl.
- Whisk until smooth.
- Pour the cream into the yolk mixture in a steady stream, whisking constantly.
- Return the custard mixture to the saucepan and place it over medium low heat.
- Cookd until thickened, whisking constantly, about 10 minutes.
- DO NOT BOIL!
- Remove from the heat.
- Place the saucepan in a large bowl filled with ice and water.
- Continue whisking until the custard is completely cooled.
- Stir in the bananas and the coffee liqueur.
- Cover and refrigerate for 1 hour.
- Preheat the broiler.
- Spoon the custard into 4 3/4 cup ramekins.
- Sprinkle evenly with the brown sugar.
- Broil until the sugar caramelizes, watching carefully so that it doesn't burn.
- Serve immediately, or chill completely and serve.
heavy cream, vanilla bean, egg yolks, sugar, bananas, coffee liqueur, brown sugar
Taken from www.food.com/recipe/banana-cream-brulee-258251 (may not work)