Infuse the cream with banana

• Mash the bananas and add them to the saucepan with the cream.
• Warm over medium heat until steaming, then remove from the heat and let infuse for 15 min.
• Strain through a sieve, pressing on the solids, and discard the banana pulp.

Preheat the oven

• Preheat the oven to 150 °C and boil water for the water bath.

Make the custard

• Whisk the egg yolks with the sugar, vanilla and salt until pale.
• Slowly pour in the warm banana cream while whisking, then strain the mixture again.

Bake in a water bath

• Pour the custard into the ramekins and set them in the baking dish.
• Fill the dish with hot water halfway up the ramekins.
• Bake until the edges are set and the center still wobbles slightly.

Chill

• Let the ramekins cool, then refrigerate until completely cold.

Caramelize the topping

• Sprinkle an even layer of brown sugar over each chilled custard.
• Caramelize with a kitchen torch (or under a hot grill) until dark and glossy, then serve.