Chocolate Creme Brûlée with Caramelized Banana

Chocolate Creme Brûlée with Caramelized Banana
6 servings

1 quart heavy cream
1 cup sugar, plus more for dusting
1-ounce chocolate liqueur
(recommended: Godiva Liqueur)
1/2 tablespoon vanilla extract
2 ounces cocoa powder
1-ounce unsweetened chocolate
11 large egg yolks

Preheat the oven to 350 degrees F.
In a medium sized saucepan over medium-high heat, combine the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended.

Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs, a little at a time, while whisking. Strain and pour into individual porcelain ramekins.

Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes.

Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch.

Caramelized Bananas:
1 cup sugar
1/4 cup water
3/4 cup cream
2 bananas; cut into batons

Caramelized Bananas: Cook sugar and water over high heat until well caramelized. Turn off the heat and add cream. Stir until well mixed; it should be boiling. Add bananas and toss lightly in syrup. Strain and reserve liquid. Place bananas around crème brûlée and finish with reserved liquid.

Serve immediately.

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