Chocolate Banana Crème Brûlée - 8 Servings

• 3 cups heavy cream 
• 1½ cups whole milk 
• 1 vanilla bean, split and seeds scraped 
• 6 ounces milk chocolate 
• 8 large egg yolks 
• ¾ cup granulated sugar, divided 
• 2 bananas, sliced

Nutritional information per serving: Calories 605 (66% from fat) • carb. 44g • pro. 8g • fat 44g • sat. fat 26g • chol. 344mg • sod. 84mg • calc. 178mg • fiber 1g

1. Preheat an oven to 325°F with the rack in the middle position. In a small saucepan, combine the heavy cream, milk and vanilla bean, including the pod. Set over medium heat and bring just to a simmer. Remove the vanilla bean pod and discard. 
2. Put the chocolate, egg yolks, 5 tablespoons of the granulated sugar and hot cream/milk mixture into the jar of your Cuisinart® Blender. Run on Low for 30 seconds. Evenly divide the mixture among 8 shallow ramekins. Skim the foam off of the top by blotting with a paper towel. 
3. Place the ramekins in a rimmed baking pan and then add water to a depth of ¼ inch of the ramekins. Bake for 40 minutes, or until just set. 
4. Cool to room temperature and then chill overnight. 
5. Before serving, place banana slices evenly on top of each chilled custard and then liberally sprinkle the reserved sugar over each. Using a kitchen torch, caramelize the sugar by quickly moving the flame back and forth about 1 inch above the ramekin.