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Cut the bananas lengthwise, like to form a small boat with a hat that is removed. Keep the flesh and caramelize it in a pan with brown sugar, a scraped vanilla bean, then deglaze the whole with amber rum and if you're a little more skilled than me, flambé your bananas!
Add the coconut milk, mash the bananas a bit so they incorporate into the mixture and let simmer for five minutes.
Strain the whole mixture through a sieve to remove the excess banana.
Return the cream to the pan and add the cornstarch, mix and heat until you obtain a creamy, velvety texture.
Fill your bananas with the cream and place in the refrigerator for 3 hours.
When ready to serve, sprinkle the bananas with brown sugar and use a blowtorch to form a crispy crust, like a crème brûlée.