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Receta Banana Rum Creme Brulee

by Global Cookbook

Ingredientes

4 Tbsp. unsalted butter 4 ounce semisweet chocolate, minced 2 Tbsp. coffee (optional) 8 tsp corn syrup (= 2 tbsp + 2 tsp) 1/2 c. sugar 1/2 c. cocoa pwdr 1/4 tsp salt 10 Tbsp. whipping cream (=1/2 c. + 2 tbsp)

1 tsp vanilla extract Creme Brulee 4 c. whipping cream 2 x vanilla beans 12 x egg yolks 1 c. sugar 1/4 c. rum Bananas 2 x bananas 3 Tbsp. rum

Direcciones

1. To Assemble:For chocolate bottom, heat butter and chocolate together over in a bowl placed over a pot of gently simmering water, stirring regularly. Stir in coffee and corn syrup. Add in sugar, cocoa pwdr and salt and blend. Add in cream and vanilla and continue stirring till sugar is dissolved. Pour chocolate sauce into bottom of 8 x 11-inch baking dish.
2. For creme brulee, heat cream with the scraped seeds and pod of vanilla bean to just below a simmer. In a bowl, whisk together egg yolks, sugar and rum. Place bowl over a pot of simmering water and whisk vigorously till Large eggs are doubled in volume and hold a ribbon when the whisk is lifted. Remove from heat. Slowly pour cream into egg mix, whisking constantly till all cream has been added. Return cream to pot, and with a wooden spoon, stir over medium-low heat till thickened and coats the back of a spoon, about 5 min. Remove from heat and strain. Pour brulee filling over chocolate sauce in baking pan. Bake in a bain-marie for 50 to 60 min. Cold to room temperature, then refrigeratefor at least 3 hrs before serving.
3. To serve, slice bananas lengthwise and place on top of custard mix. Sprinkle with rum. Sprinkle with sugar and torch with a blowtorch or possibly broil for one minute, with the oven door cracked open. Serve immediately.
4. Yield: 1 8 x 11-inch baking dish. Makes 8 to 10 servings.

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