||Dark Chocolate Creme Brulee with Caramelized Bananas
Clayton Babas, Executive Chef, Guam Reef Hotel
4 cups heavy cream
8 ozs bittersweet chocolate, chopped
1/3 cup granulated sugar
8 large egg yolks
8 Tbs granulated sugar
4 bananas, sliced
Preheat oven to 300F. In a large, heavy duty sauce pan, bring cream to a boil. Reduce the heat to low and add chopped chocolate. Stir until mixture is smooth. Remove from heat. Whisk egg yolks and 1/3 cup sugar in a large bowl. Temper the egg yolk mixture with 2 ozs of the hot chocolate mixture (this is a critical step as you don't want to "cook" the eggs). Pour in the remaining chocolate mixture and stir until combined. Strain and reserve.
Divide the custard evenly between 8 custard bowls or ramekins. Place the ramekins into a large deep baking dish with high sides. Add enough hot water to the baking pan to come halfway up the sides of the ramekins. Cover pan with buttered parchment paper and bake custards for about 50 minutes or until set. Centers should be jiggly but not too runny. Remove from the pan, dry each ramekin and place on a wire rack to cool to room temperature. Cover and refrigerate.
Place sliced bananas on the top of the chilled custard. Sprinkle the top with granulated sugar and broil or heat with a torch until the sugar has caramelized without burning.
Yield: 8 servings