Coconut crème brulée with caramelised bananas

This is a fantastic dessert, the coconut and the banana working perfectly together. At the Merchant hotel we cook the brulée in metal rings covered in cling film. This allows us to simply serve them without the ramekin. But as this takes a bit of trial and error to perfect at home you could simply serve them as a classic brulée would be served still in the ramekin.

Ingredients;

For the crème brulée;

125g egg yolks

125g sugar

375ml double cream

125ml coconut puree

For the bananas;

100g caster sugar

4 Bananas

Method:

For the crème brulée;

Place the egg yolks and sugar into a large bowl and whisk together until all of the sugar is dissolved. Place double cream and the coconut puree into a pan and place over medium heat, bring to the boil. Remove from the heat. Add two ladles of the boiled coconut mixture to the egg mixture, and whisk until all ingredients are mixed together. Pour the egg mixture back into the pot with the remaining coconut cream. Place the pan back over a very low heat and warm very slowly until the mixture thickens just enough to coat the back of a wooden spoon. Remove from the heat and pour the mixture into a metal bowl, place the bowl over another bowl filled with ice or very cold water. Whisk the mixture to cool it as quickly as possible. This stage is very important as it is imperative to cool the mixture as quickly as possible or it may split.

Pour the mixture into small ramekins and cook at 110 degrees, approximately 35 minutes. Or until the custard has just set and has a slight wobble in the middle.

For the bananas;

Slice bananas whatever way you prefer, dust with sugar and grill until golden brown.

To serve;

Place the brulée onto a serving plate. Serve with caramelised bananas and vanilla ice cream.