2 ripe bananas
2-1/4 cups heavy cream
1/4 cup plus 8 teaspoons sugar
4 egg yolks
1 Rain’s Choice Vanilla Bean
Preheat oven to 300 degrees. Have a pot of boiling water ready.
Peel one of the bananas and cut into thirds. In a saucepan over medium heat, combine the cream, cut banana, 1/4 cup sugar and split vanilla bean. Cook, stirring, until steam rises, about 4 to 5 minutes. Let stand 10-15 minutes.
In a bowl, beat the egg yolks. Strain the cream through a fine-mesh sieve over a medium-size mixing bowl. Discard the cooked banana and set vanilla pod aside.
Pour the cream into the yolks, a little at a time, stirring constantly until smooth.
Divide mixture among four 6-ounce ramekins.
Place the ramekins in a three-inch deep baking pan and add boiling water to fill the pan halfway up the sides of the ramekins. Bake at 325 degrees, 30-35 minutes. Remove the ramekins from the pan, cool to room temperature and refrigerate at least two hours.