MINI CREME BRULEE (VANILLA, EARL GREY, & BANANAS FOSTER)

These mini creme brûlées are so cute, but even more importantly, they are delicious!! Creme brûlée is much easier than people think to make! There are 3 flavors; Classic vanilla, earl grey, and banana's foster.

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RECIPE:
Yields: 8-10 mini cups
or 2 regular size portions

Classic Vanilla
3/4 cup of heavy cream
1/2 a vanilla bean, seeds scraped out and also added to the heavy cream, or an 1/8 tsp of vanilla extract
2 egg yolks
1/4 cup of sugar
3 tsp of sugar for caramelizing the top

Earl Grey
3/4 cup of heavy cream
2 tea bags of earl grey tea
2 egg yolks
1/4 cup of sugar
3 tsp of sugar for caramelizing the top

Banana's Foster
3/4 cup of heavy cream
1/2 a vanilla bean, seeds scraped out and also added to the heavy cream, or an 1/8 tsp of vanilla extract
2 egg yolks
1/4 cup of sugar
4-5 tsp of sugar for caramelizing the top
1 banana
1 Tbsp of butter
1 Tbsp of brown sugar
1 Tbsp of Rum (optional)

DIRECTIONS:
Beat your egg yolks and sugar in a stand mixer or with a hand mixer, until the egg yolks are light in color and have doubled in size.
In a sauce pan, heat up your heavy cream and (either vanilla bean or tea bags, depending on what recipe) until the cream comes to a simmer. Take it off the heat and run it through a sifter. Turn your mixer back on to medium speed, and add your hot cream SLOWLY to your egg mixture. Once everything is fully incorporated, add it to your mini creme brûlée dishes. Add your dishes to an oven safe dish, and fill the dish with hot water so that the dishes are submerged in the water about halfway up. Bake for 40 minutes (may be longer if you make two regular size portions) at 325F. Let them cool and then add them to your refrigerator for at least 30 minutes before caramelizing them with sugar.
To caramelize them, sprinkle about 1/2 tsp of sugar on top. Take a blow torch and caramelize the sugar.

To make your bananas for your bananas foster, in a sauté pan, melt your brown sugar and butter together. Once that is melted, add your bananas and rum. Cook for one minutes, and then flip your banana's so they cook on both sides. Cook for one more minute and then take them off the heat. Add a banana slice on top of your creme brûlée, sprinkle it with sugar, and then caramelize the sugar with your blow torch.