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1
Melt butter in skillet over medium-low heat.
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2
Add bananas and 1 tablespoon sugar.
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3
Mix to coat bananas with butter.
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4
Cover and cook for 5 minutes, stirring occasionally.
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5
With the back of a wooden spoon mash bananas against the side of the pan until they are a chunky puree.
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6
Stir in lemon juice.
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7
If using brandy,increase the heat to high and add brandy.
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8
Cook one minute.
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9
Take off heat.
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10
Put banana puree into six 1-cup custard dishes or ramekins.
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11
Preheat oven to 300F.
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12
In saucepan, bring cream (milk combined with cream or just all milk works fine) and vanilla bean to a boil.
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13
Turn off heat and set aside.
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14
In a double boiler over simmering water, combine yolks and 5 tablespoons sugar, stirring constantly for 15 minutes or until mixture coats back of spoon.
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15
Mix in vanilla cream and stir until mixture thickens to light cream consistency (5-10 minutes).
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16
Remove vanilla bean.
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17
Spoon custard into dishes over the banana mixture.
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18
Place dishes in roasting pan.
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19
Pour hot water into roasting pan to depth of 1/2 inch.
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20
Bake custards for 50 - 60 minutes or until set.
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21
Check with knife inserted in middle of one custard.
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22
Knife will come out clean.
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23
Remove from pan.
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24
Cover dishes with plastic wrap and put in refrigerator to cool).
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25
(Custards may be prepared one day ahead to this point).
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26
Preheat broiler.
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27
Put cracked ice in broiler pan and put custard dishes in pan.
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28
Sprinkle each custard with 2 teaspoons brown sugar.
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29
Broil 4 inches from heat until sugar caramelizes--watch carefully--this happens very fast.
