Banana Pudding Créme Brulée Cake

Assemble the Créme Brulée:

1. In each ramekin, sprinkle a layer (approx. 1/2 tbsp) of crushed banana cake on the bottom.
2. Pour the banana custard mixture evenly over the water base, filling each ramekin about 3/4 full.

Bake:

1. Place ramekins in a deep roasting pan. Add hot water to the pan to come halfway up the sides of the ramekin.
2. Bake in a preheated oven at 300°F (150°C) for 35-40 minutes or until the custards are just set with a slight jiggle in the center.
3. Remove from the water bath and cool. Chill at least 4 hours or overnight.

Finish & Serve:

1. Before serving, sprinkle about 1 tablespoon of sugar evenly over each custard.
2. Using a torch, caramelize the sugar until deep golden brown.
3. Top each brulee with bruleed banana slices and optional mint to garnish.

Chef’s Notes:

1. Use overripe bananas for a deeper flavor in the custard.
2. For added Southern flair, later with banana cake crumbs instead of wafers.
3. Brulee bananas can be prepared by lightly sugaring the slices and torching until caramelized.