Step 1

Preheat oven to 300°.

Step 2

In one medium sauce pan whisk 1 1/2 cups of cream, 6 tablespoons of brown sugar, and 1/4 teaspoon of salt over medium heat until sugar is dissolved. Let mixture heat until just simmering.

Step 3

In a new medium sauce pan combine raw sugar and water over medium to high heat. With a clean whisk, mix until sugar is dissolved. Set your timer for 5 minutes and let it bubble and brown, stirring occasionally. When the timer is up remove from heat and add your hot cream to the sugar water mixture. Whisk until combined. Set aside.

Step 4

In a mixing bowl, whisk together the egg yolks until fully combined.

Step 5

In a slow steady stream, pour hot cream mixture into the egg yolks whisking as you pour, or set your mixer to slowest stirring speed while you pour your cream into your moving mixer.

Step 6

Once combined, pour the liquid through a strainer into a large glass measuring cup. You should have about 2 cups total. Skim off the foam with a spoon.

Step 7

Divine your liquid into ramekins, brulee dishes, or oven proof mugs. I've used any of these options.

Step 8

Set your dishes on a rimmed metal cookie sheet or cake pan.

Step 9

Pour boiling water (from teapot) into the larger dish so the water surrounds the ramekins and creates a water bath to bake and steam your custards.

Step 10

Set your cookie sheet or pan of water and custards into your 300° oven for 35 minutes. Take a peek at your custards. If they seems wet and jiggly in the middle, give it another 3-5 minutes to set.

Step 11

When ready, remove ramekins from water bath with tongs or hot pads, and set on a wire rack to cool.

Step 12

Custards can be served slightly warm or at room temperature. (They can also be made ahead, cooled, and refrigerated.)

Step 13

Whip cream with a teaspoon or two of maple syrup, honey, or sugar on high until soft peaks form. Taste and add more sweetener, a splash of vanilla or a teaspoon of bourbon if you like.

Step 14

Using a vegetable peeler, run the blade down the side of a chocolate bar to make shavings.

Step 15

Top custards with whipped cream and sprinkle with chocolate shavings.

Step 16

Sprinkle cooled custards with a teaspoon of sugar across each surface. (If desired, sprinkle the smallest pinch of salt in addition for added flavor contrast.) Using a creme brulee torch, scorch the top to melt the sugar.

Step 17

If you are adding bananas, layer thinly sliced bananas across the top, sprinkle with sugar, and torch.