Banana Crème Brûlée

Ingredients

• 0.3 teaspoon banana extract 
• 1 large banana ripe mashed
• 12 large egg yolks 
• 2.5 tablespoons maple syrup 
• 2 cups milk 
• 8 servings garnish: raspberries fresh
• 0.3 cup sugar 
• 16 teaspoons sugar divided
• 2 cups whipping cream 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• wire rack
• sieve
• ramekin
• roasting pan
• aluminum foil
• candy thermometer

Directions

1. Combine first 5 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, 11 minutes or until sugar dissolves and mixture comes to a simmer (do not boil). Cool 5 minutes.
2. Beat yolks and banana extract in a medium bowl. Gradually stir about 1/4 of hot whipping cream mixture into yolks, and add to remaining hot whipping cream mixture, stirring constantly.
3. Pour whipping cream mixture through a wire-mesh strainer, discarding banana solids.
4. Pour custard mixture evenly into 8 (8-ounce) ramekins or custard cups.
5. Place ramekins in a large roasting pan; add hot water to pan to a depth of 1 inch.
6. Bake at 350 for 35 minutes or until set.
7. Remove ramekins from water, and cool slightly on a wire rack. Cover and chill at least 8 hours.
8. Place ramekins on a baking sheet; sprinkle 2 teaspoons sugar evenly over each custard. Broil 5 inches from heat until sugar is completely melted and caramelized (about 1 to 3 minutes).
9. Garnish, if desired.
10. Serve immediately.
11. Note: To prepare caramelized sugar pieces, combine 2 cups sugar, teaspoon corn syrup, and cup water in a heavy skillet. Cook over low heat, stirring until sugar dissolves. Increase heat to high, and cook until sugar is golden brown and registers 310 (hard crack stage) on a candy thermometer. Carefully pour onto a greased, foil-lined baking sheet. Cool and crack into pieces.