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 manufacturers 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 http://www2.godiva.com Recipe by: Renaissance Restaurant, Aspen CO Posted to KitMailbox Digest by J Pellegrino
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|Serving Size: 1 Serving (0g)
|Recipe Makes: 6 Servings
|Calories from Fat: 0 (NaN%)
|Amt Per Serving
|Total Fat 0g
|Saturated Fat 0g
|Monounsaturated Fat 0g
|Polyunsanturated Fat 0g
|Total Carbohydrate 0g
|Dietary Fiber 0g
|Sugars, other 0g
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