Toffee creme bruleesby Paula Wilson |
| Preperation time: 6 hours 10 mins Cooking time: 10 mins Serves: 6 |
| Recipe Ingredients |
| 3 bananas, sliced; juice of 1 lemon; 6 medium egg yolks; 65g butter; 115g caster sugar (plus 6 heaped tsp); 600ml double cream; 2 tsp vanilla essence. |
| Recipe Method |
| Toss the bananas in the lemon juice. In a pan melt the butter. Add the bananas and 65g of the sugar and brown. Divide the mixture between 6 ramekins. In another pan add the cream and slowly bring to the boil. In a bowl beat the yolks and 50g of sugar until pale and thick. Beat two thirds of the hot cream into the egg mixture. Pour this back into the pan and stir over a low heat until it coats the back of a spoon. Stir in the vanilla essence. Pour over the banana mixture in the ramekins. Chill for 6 hours. Caramelise the remaining sugar in a pan for a few seconds and then drizzle over a baking sheet in 6 'S' shapes. When hard, place on ramekins to serve. |
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