Pot de Crème with Banana Caramel Sauce

In heavy saucepan, stir cream with sugar over medium heat until bubbles form around edge.

In large bowl, whisk egg yolks with vanilla until smooth; whisk in hot cream mixture. Strain through fine sieve into large liquid measure.

Pour into 4 greased 6-oz (175 mL) ramekins. Place in 13- x 9-inch (3.5 L) cake pan. Pour in enough hot water to come halfway up sides of ramekins. Bake in 300°F (150°C) oven for about 55 minutes or until tops are firm and knife inserted in centre comes out clean.

Remove ramekins from water; let cool on rack. Refrigerate for at least 4 hours or until chilled. (Make-ahead: Cover and refrigerate for up to 2 days.)

Banana Caramel Sauce: In 16-cup (4 L) deep heavy-bottomed saucepan, cook sugar with 1/2 cup (125 mL) water over medium heat, stirring, for about 4 minutes or until dissolved. Increase heat to medium-high; cover and bring to full rolling boil, about 1 minute. Uncover and boil, without stirring, for about 7 minutes or until dark amber. Remove from heat.

Holding an arm's length away and averting face to avoid spatters, add cream and butter; stir until blended and bubbles subside. Let cool for 5 minutes.

Stir bananas into caramel sauce. Divide among dessert plates.

Run knife around outside of each custard; turn out onto centre of sauce. Drizzle custard with some of the sauce from plate.

Source : © CanadianLiving.com