|
Preheat the oven to 300°F.
Heat the cream, half-and-half and vanilla bean in a medium saucepan over medium heat just to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes.
Whisk the egg yolks with the sugar in a large bowl just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into the baking pan to smooth it and to remove the vanilla bean.
Place the pan in the hot-water bath. Bake in the center of the oven until the custard is set but not too firm (it will cook a little more as it cools), 40 to 50 minutes. Remove from the water bath and let cool for 15 minutes. Tightly cover the custard with plastic wrap, making sure the plastic does not touch the surface. (The recipe can be made up to this point and kept refrigerated for up to 3 days.)
Up to 4 hours before serving, fill the spoons with the chilled cooked custard by scooping each spoon into the pan of custard. Round the tops with a small spatula or a butter knife. Keep cold.
Right before serving, thinly slice the banana (about 1/8-inch thick). Heat a broiler to very hot (or fire up your kitchen torch). Top each spoonful of custard with a slice of banana, lightly pressing it onto the custard. Sprinkle the entire surface with a layer of Demerara sugar and place each spoon on a baking sheet. Broil or torch the spoons until the sugar is melted and well browned, about 1 minute. Let the spoonfuls cool for 1 minute before serving.
Note regarding hot-water bath:
To make a hot-water bath, or bain-marie, choose a roasting pan at least 2 inches deep and line it with paper towels or newspapers. This is to create a layer of water under the dish as well as around it; direct contact between the metal roasting pan and the baking dish would create a “hot spot” where they meet. Also, the paper will keep the dishes from sliding around. Arrange the dish or dishes in the roasting pan, leaving room between them and making sure they are not touching the sides of the pan. Place the pan in a preheated oven; the temperature is given in the recipe. Then fill the pan with very hot tap water until it comes halfway up the sides of the dishes.
Note from the Sugar Club: Feel free to substitute, measure for measure, Wholesome Sweeteners Fair Trade Organic Sugar for Billington's Milled Golden Cane Sugar and Wholesome's Organic Turbinado for Billington's Demerara for an equally delicious dessert! |
