Bananas Foster Crème Brûlée

For the custard:
Preheat oven to 275ºF. Combine the cream, sugar, vanilla and egg yolks in a bowl.

Place ramekins into a deep pan (I used a roasting pan) so you can create a water bath. Pour cream mixture into 6 ramekins. Fill the roasting pan with warm water to cover the ramekins about halfway up the sides with water.

Bake for 45-60 minutes or until cream jiggles only a tiny bit. Allow to cool and refrigerate at least 5 hours or overnight.

For the topping:
In a skillet, melt together the butter and brown sugar. Add bananas and turn the heat up to high.

Add the hazelnut liqueur. Shake the pan a little bit then flip each banana. Once the liqueur has reduced (and nearly completely evaporated), turn off the heat.

Arrange bananas over custard. Sprinkle with a teaspoon or so of white sugar. Using a kitchen torch, burn the top of the bananas so you get a good caramelized crust.

Serve immediately.