Maple Banana Custard

Directions

1. Whisk together cream, egg yolks, and 1/4 cup of maple syrup. Set aside.
2. In a stainless steel saucepan, boil the remaining 1/4 cup maple syrup until slightly thickened.
3. Fill a deep pan with water high enough to reach the lower lip of four ramekins.
4. Coat the bottoms of the ramekins with a thin layer of the reduced maple syrup.
5. Divide the cream–yolk mixture evenly into the ramekins.
6. Bake at 325°F for 50–60 minutes, until the tops are just set.
7. Let cool to room temperature, then chill in the refrigerator until firm.
8. Slice banana lengthwise and into eighths. Pan-fry in butter until golden, adding a splash of maple syrup for glaze.
9. Top chilled custards with warm caramelized banana slices.