don't run for the hills after you read the ingredients. we all know you're not supposed to eat creme brulee for breakfast every day. that's why its served in cute little cups: it's portion control, right?
you'll need a few pieces of special equipment for this recipe:
first, ramekins: flame-proof cups are necessary for these, since you're gonna torch 'em. for something as rich as a creme brulee, 5 oz. really is enough for the average person. 8 oz. is a great size for two people to share. the larger the ramekin, the longer the baking time will be, and the more important it is for the brulees to be away from the "flame" source of the oven (on the bottom rack, for most ovens).
second, a torch. if you don't have a torch, you can try the ol' broiler technique, though i've never personally gotten satisfactory results that way. or, if you don't want to torch it, you can just call your creation banana pots de creme and get on with it.
third, a fine sieve/strainer. nobody likes chunks in their creme brulee. trust me.
this is a great dessert to make ahead for a dinner party. it is easily doubled, tripled, etc.
for six 5 oz. brulees:
2 cups heavy cream
1/2 cup half and half
1/2 cup sugar
1 Tablespoon honey
2 very ripe bananas, peeled and broken in pieces
1 1/2 teaspoons dark rum
1 teaspoon vanilla extract
7 egg yolks
1. gently heat everything but the egg yolks in a sauce pan. bring to a low simmer, stirring occasionally. turn off flame and allow to steep at least 30 minutes. you can do this step a day in advance and let them steep overnight if you like.
2. bring the mixture back up almost to a simmer, then pass through a sieve. i like to mash as much banana pulp in as possible to get maximum banana flavor.
3. while the mixture is very warm (you may have to re-heat after sieving), use it to temper the egg yolks. to do this: whisk yolks briefly to break up. add the cream mixture a little at a time, whisking in between additions, until all the cream mix has been added. if you add too much too fast, the mixture will cook the yolks and you'll have little bits of cooked egg floating in your cream. you're really just stirring with the whisk: if you get too enthusiastic, the cream will start to whip and you'll have the skim the froth off the top.
4. pour your creme brulee mixture into clean, dry ramekins and place in a large pan with hot water in it. the water should come about halfway up the sides of the ramekins. carefully place in the oven on the bottom rack for 30-50 minutes, or until the custard is set (just the center should just barely jiggle)
5. cooling: as soon as you can comfortably touch the ramekins, remove them from the water and cool to room temperature. they keep best individually wrapped in the refrigerator for up to a week. the custard must be completely cool before torching the top or it won't set into a nice crunchy layer.
6. torching. put a tablespoon or so worth of sugar on top of the cold custard (tilt the cup around to get it even), and torch it. i like to do two or three light layers for a good crunchy top.
the ultimate companion, of course, is homemade nilla wafers:
4 oz butter
3.5 oz sugar
1 oz honey
1/4 tsp baking soda
1/4 tsp salt
1/2 ounce vanilla
4 egg yolks
8 oz flour
3 oz cream
1. cream together the butter, sugar, honey, baking soda, and salt until light and fluffy.
2. add the egg yolks, one at a time, beating well in between additions.
3. add flour and beat until incorporated, then drizzle in cream.
4. fill a piping bag fitted with a 3/4" round tip and pipe cookies out onto parchment paper. usually makes @ 75 cookies. it seems like a lot, but after you eat a few you realize it really isn't. after you get 'em all piped out, take a pastry brush and dip lightly in a bit of extra cream. use this to flatten the peaked tops left from your piping. the cookies spread out into odd shapes if you don't leave them at least mostly round!
5. bake for 15-18 minutes, or until beginning to brown. if you want them perfectly round, use a 1 3/4" cookie cutter to cut them while hot out of the oven. i don't do it at home, but at the restaurant i do.
