Frank's Recipes! Banana White Chocolate Crème Brulee

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Banana White Chocolate Crème Brulee

6 ounces milk
24 ounces heavy cream
12 egg yolks, large
4 ounces sugar
8 ounces Hershey®'s White Chocolate, chopped
3 ounces banana puree, fresh, frozen
1 ounce banana compound flavoring
1/2 tsp vanilla
4 bananas

Caramel stick décor
3 ounces sugar
1/2 ounce corn syrup

sugar, for brulee
tuile
powdered sugar
Coconut Sorbet (see recipe)

Heat milk and cream to boil; remove from heat.

Combine yolks and sugar.
Add chocolate to hot mixture to melt.

Temper yolks and add hot cream mixture. Add banana puree, banana compound and vanilla.

Place 4 - 6 slices of banana in the dishes and pour the custard in.

Bake at 350°F in a water bath until just set, about 15 to 20 minutes. If custard bubbles, it is overcooked. Overbaking will create a broken custard lacking creamy texture. Chill until service.

For the caramel stick décor, combine sugar and corn syrup and heat over high heat, stirring until sugar is melted and caramel colored. Remove from heat and immerse bottom of the pan in ice water to stop the cooking. Let cool to a heavy syrup consistency. With a spoon, drizzle lines of caramel on oiled parchment or silpat in straight lines or random shapes for an ornament. Cool and store in airtight container.

To serve custard, sprinkle the surface with sugar and caramelize with a low flame torch to light caramel color. Dust tuile with sugar and place coconut sorbet inside on custard.

The custard may be made, refrigerated and baked daily as needed. The base will hold for 4 days. Recipe will work without the addition of banana puree and compound. If you are feeling brave, you can carefully put caramel in a well-wrapped piping bag to pipe out into desired shapes.

SERVES: 10