Ingredients – Butterscotch Creme Brulee
7 cups heavy cream
2 Tahitian vanilla beans
12 ounces dark brown sugar
4 ounces water
1/2 tsp. white vinegar
1 cup heavy cream
1 ounce dark rum
12 egg yolks
Ingredients – Filo Squares
5 Sheets Filo
1/2 pound butter
8 ounces Granulated Sugar
Ingredients – Butterscotch Sauce
1 stick Butter, unsalted
1 cup Brown Sugar
Ingredients – Caramelized Bananas
2-3 bananas, halved lengthwise and cut into 3″ lengths
Sugar, for caramelizing
Ingredients – Cocoa Nib/Hazelnut Tuile
16 Ounces Butter
16 Ounces Granulated Sugar
5 Ounces Glucose
5 Ounces Whole Milk
16 Ounces Hazelnut (chopped)
16 Ounces Cocoa Nibs
Ingredients – Fried Plantains
5 each green plantains; peel keep in natural shape; slice thin #15 on deli slicer
1 ounce coffee-cocoa mix
Ingredients – Coffee-Cocoa Mix for Plantains
1 cup Valrhona cocoa powder
1 cup coffee grounds (fresh grind)
1 cup granulated sugar
1/4 cup Kosher salt
Directions – Butterscotch Creme Brulee
Split the vanilla beans and scrape the seeds from the pods.
Add the seeds and the scraped husks to the heavy cream and bring to a boil.
Allow the vanilla to steep in the cream for a minimum of 30 minutes.
Combine the dark brown sugar, water, and the vinegar in a heavy saucepan and cook, WITHOUT stirring, to 240 degrees.
Remove from the heat and stir in the remaining heavy cream, dark rum, and salt.
When the cream and vanilla have steeped enough, strain the cream to remove the husks.
Whisk the yolks lightly to blend them.
Add the vanilla flavored cream to the beaten egg yolks, slowly, whisking until well combined.
Whisk the butterscotch mixture into the yolk and cream mixture.
At this point, time permitting, the crème brulee base should be rested overnight.
Rest the base under refrigeration due to the uncooked egg yolks it contains.
Divide the base equally between 15 shallow gratin dishes set on a very flat sheetpan.
Place the pan directly on the deck of a 325 degrees oven and add boiling water to the sheetpan until the water is a 1/4 inch below the rims of the dishes.
Bake until lightly set.
Remove the pan of cremes carefully from the oven and allow to cool in it.
When they have come to room temperature, chill them.
Directions – Filo Squares
Butter first 3 sheets of filo.
Brush butter on the 4th and 5th layer then sprinkle with Granulated Sugar.
Score 3 x 5 on the entire pile of filo.
Bake till golden brown
Directions – Butterscotch Sauce
Melt Butter in sauce pan.
Add Brown Sugar and melt together, reduce until caramel forms.
Directions – Caramelized Bananas
The restaurant dusts the bananas with sugar and caramelizes with a blowtorch.
Alternatively, you can roll the bananas in sugar, until coated.
Spray cooking spray in a medium size nonstick pan, and heat over medium high heat.
Add bananas and sugar.
Cook bananas until light to golden brown underneath, about 4-5 minutes.
Be careful not to overcook or burn them.
Gently flip bananas over to brown other side, turning heat down to medium.
The second side will brown in about one minute.
Directions – Cocoa Nib/Hazelnut Tuile
Melt Butter, Sugar and Glucose.
Add chopped Hazelnuts and Cocoa Nibs.
Form a ball using 100 scoop.
Flatten and Bake at 310 degrees for approximately 12 minutes.
Directions – Fried Plantains
Carefully peel 5 green plantains trying best to retain natural shape.
Slice plantains on deli slicer #8 setting down the whole length of the plantain trying to retain the natural shape.
In batches or 8-10, fry plantains in fryer at 350 degrees turning plantains to ensure crispy coloring evenly throughout chip while trying to keep their natural shape.
Once plantains are crispy on both sides let drain on marituffs and season both sides generously immediately so cocoa-coffee mix will adhere.
Store on a large plate lined with marituffs for service.
Do not wrap.
Directions – Coffee-Cocoa Mix for Plantains
Using a clean, dry stainless steel bowl, combine above ingredients and mix together very well to super combine.
Store, covered for up to 7 days.
Directions – Assembly
Spoon Caramel Sauce on the dessert plate.
Place the creme Brulee “napoleon” on 2 squares of Filo that have been filled with Butterscotch Creme Brulee) and spoon on more Caramel Sauce.
Top with 2 slices of Caramelized Banana.
Garnish with Cocoa Nib/Hazelnut Tuile, whipped cream and 1 slice of Crunchy Plantain.