Banana and Cardamom Creme Brulee

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Add some unique flavour to your creme brulee with this recipe, featuring banana and cardamom.

Recipe also requires 80 minutes of inactive prep time.

Preparation time: 5 minutes
Cooking time: 50 minutes
Yield: 3-4

Preheat oven to 300°F.
Pour the milk into a medium saucepan and add 1 tablespoon of sugar, cardamom and bananas, mashing them a bit into the milk. Turn heat to medium-high and when it comes to a boil, turn the heat off and cover with a tight fitting lid. Leave to infuse for 15-20 minutes.
Beat egg yolks with 1 tablespoon of sugar until thick and pale. Strain the hot milk and then slowly pour it into the egg yolk mixture, whisking constantly to prevent eggs from scrambling. Pour the mixture back into the pot and cook over low heat for about 3 to 5 minutes, until the mixture is thick enough to coat the back of a spoon. Pour into 4 shallow Crème Brulee dishes or ramekins, place in a baking pan large enough to accommodate them and pour enough water into the pan to come halfway up the dishes. Bake until set but still slightly jiggly, about 30 minutes. If they aren't done at this point, continue to check them every 5 minutes until they are set. Remove from water bath and let cool slightly on the counter top. Put into the refrigerator to finish cooling for about an hour.
Sprinkle 1 tablespoon of sugar evenly on top of each Crème Brulee. Melt the sugar with a blowtorch or alternatively place under a broiler until it has caramelized. Serve immediately.