This week a lone piece of lasagne went to the composter but everything else was saved. Now, admittedly I got slightly sneaky. I knew we weren’t going to get to the last bowl of bouillabaisse the other day so I brought it over to my neighbour to have for her lunch.
Is that cheating?
I hope not.
Anyhoo, my favourite save this week was the lone banana.
Small one goes in fits where she will eat as many bananas as we allow her. So I gear up and buy more the next week. That will be the week that she then won’t eat a banana for love nor money.
So…I freeze them, pass them into husband’s lunch…and this week when faced with one lonely one left I created a new creme brulee.
Take 5 egg yolks (freeze the whites for a cookie that I have in mind for next week).
Beat with 1/2 cup sugar until pale and add the insides of one vanilla pod and 1/4 cup of rum. I used a really good Barbadian rum that really smells like mollasses. You can skip this step all together if you’d like to.
Heat; 2 1/2 cups of whole milk (or even nicer-use 35% cream).
When your milk is JUST warm vigorously beat it into your egg yolks. Don’t pause for a second or you will have nicely flavoured scrambled eggs.
Pour into six ramekins and place in a 350 degree oven. You want to first put in a pan with water and then add the ramekins to it. This is called a bain marie or a water bath and will let your custard set but not be rubbery.
20 minutes later your custard will be good to go. Let them cool.
Slice your lone banana thinly.
Top the custards and add a layer of sugar (about 1 T. per ramekin).
Here’s the fun part. Get out your blowtorch and brulee the top.
I love creme brulee anyway but the addition of a creamy layer of bananas brought this dessert to a whole new level.