Ingredients
The following ingredients have 4 Servings
- Banana- 4 (medium sized, ripe but firm)
- Caster Sugar- 2 tbsp
- Butter- 4 tbsp
- Nutmeg and Cinnamon Powder- a pinch each
- For Crème Anglaise
- Milk- 250 ml
- Caster Sugar- 2 tbsp
- Egg Yolk- 2
- Candied Orange Peels- 12 tbsp (1 inch thin strips)
Instruction
- To make Crème Anglaise: Bring milk to boil in a saucepan. Remove from the heat and add candied orange peels. Cover it with a lid and infuse the orange flavour for 10 minutes.
- In a large bowl, add egg yolks and caster sugar. Beat till it turns light and fluffy.
- Gently pour the warm milk on the egg cream and keep stirring to mix it well.
- Place the bowl over double boiler and stir constantly until it becomes thick and creamy. Remove from heat immediately and let it cool.
- Excess cooking of the custard may lead to curdling, so take care to take it out from heat when it starts coating the back of the ladle.
- You can either strain the custard or use as such with the orange peels. If you want to refrigerate the custard till you serve, cover the bowl with cling film or butter sheet before storing.
- To make Caramelized Banana: Peel and halve the bananas. In a non stick pan, melt butter. Add caster sugar.
- When the sugar gets dissolved and turns into golden in color, place the halved bananas over the caramelized syrup.
- Flip gently and cook on both the sides briefly for about 30 seconds.
- When the bananas get cooked and coated well with caramelized syrup, carefully remove it from the pan.
- Place the caramelized bananas on the platter. Sprinkle nutmeg and cinnamon over them and serve with Crème Anglaise.
