See part 1
custard into a large noncorrosive metal bowl. Set the bowl over a larger
bowl containing ice and ice water for 5 to 10 minutes, stirring frequently,
until the custard is cool. Remove the bowl containing the custard from the
bowl holding the ice water. Cover the surface of the custard with plastic
wrap and refrigerate for at least 2 hours, until slightly thickened and
cold. Remove and discard the vanilla beans. Scrape the custard into an ice
cream maker and freeze according to manufacturer’s instructions. Pack the
churned ice cream into a l/2-quart container. Cover and freeze for a few
hours or overnight.
Make the caramelized bananas:
Heat a large, heavy-bottomed skillet, preferably cast iron, over high heat
until very hot. Add the sugar and stir constantly until the sugar
caramelizes, about 10 minutes. Add the water, stirring, and let mixture
reduce to the consistency of a sauce. Add the lemon juice and stir to
combine. Slice each banana in half lengthwise and then crosswise into
thirds. Each banana will yield 6 slices. Place bananas into the skillet.
Reduce heat to low and cook, basting occasionally, until the bananas are
soft and tender, about 5 minutes. With a slotted spoon, remove banana
slices from caramel mixture to a large, shallow bowl. Set aside. Assembly:
Divide chocolate custard mixture among the baked and cooled pastry shells.
Sprinkle about 2 tablespoons of toasted, shredded coconut on top of each.
Carefully place 2 caramelized banana slices on top. Caramelize the tops of
the custards:
To caramelize the custards (using a household propane torch): Place the
filled pastry shells on a sheet pan. Sprinkle the tops evenly with a
heaping teaspoon of granulated sugar. Using a household propane torch,
caramelize the top of each custard by heating the sugar with the flame
until it melts and then turns to a dark amber caramel. Refrigerate each
pastry for no longer than 30 minutes to set the caramel crust. To
caramelize the custards (using a broiler): Preheat the broiler. Place the
Filled pastry shells in a high-sided roasting pan. Using about 1 1/2
tablespoons per custard, sprinkle the tops of each with a loose, even layer
of brown sugar. Using a spray water bottle, lightly spray the sugar-topped
custards. (This will help melt the brown sugar that will otherwise burn. Be
sure to spray lightly or the sugar will not caramelize properly.) Place the
roasting pan with the custards underneath the broiler. Broil for 1 to 2
minutes, until the sugar melts and turns to a dark amber caramel. It may be
necessary to rearrange the pastry shells half way through the broiling for
even browning. Remove the pastry shells from the roasting pan and
refrigerate for no longer than 30 minutes to set the caramel crust. Place 2
small scoops of coconut ice cream on top of each custard-filled pastry
shell. Sprinkle with additional toasted, shredded coconut. Top with a mint
leaf.
Renaissance 304 East Hopkins Aspen, CO 81611 970-925-2402
From
Yields
6 Servings