Place the custard mixture into a shallow dish, using clingfilm or a silicone mat that is pressed against the plate to stop the formation of skin. Set in the refrigerator until it is set, then transfer to a bowl and mix until it is smooth and there are no lumps.
Pipe or pour the chilling custard into six small ramekins approximately 8cm in diameter and 4 cm deep until they’re nearly full. Let them chill at room temperature in the refrigerator. They can be kept unbridled in the fridge two days or more in advance.
For the final stage or to brulee custard that has been set, add one teaspoon of sugar to the top of the custard and then rotate the ramekin with your hands to spread a thin layer of sugar. Utilize a kitchen blowtorch to melt and caramelize the sugar slowly. Slow start with the edges of the custard in a spiral and work toward the inner edges. Repeat the process with the remaining custards and serve. (The crème brulee must be consumed within 30 minutes after being blown torch-lit; otherwise, the caramel will begin to melt and soften.)
Banana bread
Banana is the sole component in the recipe that’s not negotiable (I am lying – and so is baking soda). For the best flavor, make sure to use black or brown bananas. You can speed up maturing by putting them in a bag along with apples. I’ve tried many different techniques and am disappointed to report that they do not work as they turn the bananas soft and brown but have no effect on the taste. This recipe can be made in a variety of ways, making use of any sugar, oil, plain flour, or gluten-free flour. You can fill it with whatever else you want to add.
It makes one 400g piece of bread
300g overripe bananas, mashed
100g of sugar (any kind)
60 grams of oil (any type) and an additional drizzle
170g of plain flour (or gluten-free plain flour) 8g baking powder (2 tsp)
Optional
500g of walnuts pec, pec, and hazelnuts chopped
Dark chocolate chips of 50g
The oven should be preheated to 170C with a fan, then line a loaf tin weighing 450g with baking parchment.
In a large mixing bowl, mash the bananas well using a fork. Incorporate the sugar in and blend thoroughly, then add the oil, nuts, and chocolate chips (if you are using them).
In a different bowl, mix the baking powder and flour and whisk to blend to ensure that the batter is completely smooth and does not contain pieces of flour. Add the mashed banana mix and mix thoroughly.
Put the batter inside the lined baking tin. Then, employ the spoon’s back to create an indent along in the center of the batter across the length. Sprinkle a tablespoon of oil in the middle of the loaf. This will make a neat crack in the loaf.
Cook for between 35 and 40 minutes. The center of the crack is the final section of the batter to bake, so if it appears baked-through or dry and dry, it’s finished. (Or put a skewer into cracks inside the bread’s middle, and when it’s finished, the skewer will be clear.) Utilize this paper as a lifter to pull the bread from the tin and let it cool on an uncooked wire rack. Keep the piece connected to the loaf until it has cooled completely. Cover it with a plastic wrap and store it at room temperature for up to 5 days.
