Chocolate Banana Crème Brûlée - 6 Servings

2 cups heavy cream 1 cup whole milk 1 teaspoon pure vanilla extract 4 ounces milk chocolate, roughly chopped 6 large egg yolks 8 tablespoons granulated sugar, divided 1 banana, cut into ½-inch slices

Nutritional information per serving: Calories 539 (67% from fat) • carb. 37g • pro. 7g • fat 41g • sat. fat 23g • chol. 329mg • sod. 75mg • calc. 160mg • fiber 1g

Preheat oven to 325°F with the rack in the middle position. Put the cream, milk and vanilla into the blender jar. Cover and set timer for 15 minutes and temperature on Medium, stirring every few minutes. Once the cream/milk mixture is hot and foamy, (turn heat off if time has not expired) add the chocolate, yolks and 3 tablespoons of the sugar, stirring continuously until fully blended and homogenous, about 45 seconds. Evenly divide the mixture among 6 shallow ramekins. Skim the foam off of the top with a spoon or by blotting with a paper towel. Place the ramekins in a rimmed baking pan and then add water until it goes up the sides of the ramekins by ¼ inch. Bake for 40 minutes, or until just set. Cool to room temperature and then chill overnight. Before serving, evenly top with the banana slices and 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.