– Very ripe bananas – Heavy cream – Egg yolks – Pure vanilla extract – Kosher salt – Sugar
Preheat oven to 325°F and move oven rack to the middle. Add ripe bananas to a bowl and mash. Set aside.
In a saucepan, add cream, vanilla extract & mashed bananas, then whisk. Heat over a med-low flame until you begin to see steam rise from the mixture. Remove from heat, set aside.
Meanwhile, in a mixing bowl, add yolks, salt and sugar. Whisk until light and creamy.
Pour in cream mixture and sieve, then discard banana. Next, temper the eggs by stirring in one quarter of the cream into the egg mixture and whisk. Repeat until fully combined.
Pour mixture into ramekins. Add boiling water halfway up the sides, then bake for 45 mins. Cool completely, then refrigerate for at least 4 hours.
When ready to serve, top each custard with a teaspoon of sugar. Carefully torch in a circular motion, 4 inches away from the top, until sugar melts and turns an amber color.
Banana Crème Brûlée makes for a fantastic, elegant dessert–perfect for date night!