- Portion size 4 servings
- Credits : © CanadianLiving.com
Banana Caramel Sauce:
In heavy saucepan, stir cream with sugar over medium heat until bubbles form around edge.
In large bowl, whisk egg yolks with vanilla until smooth; whisk in hot cream mixture. Strain through fine sieve into large liquid measure.
Pour into 4 greased 6-oz (175 mL) ramekins. Place in 13- x 9-inch (3.5 L) cake pan. Pour in enough hot water to come halfway up sides of ramekins. Bake in 300°F (150°C) oven for about 55 minutes or until tops are firm and knife inserted in centre comes out clean.
Remove ramekins from water; let cool on rack. Refrigerate for at least 4 hours or until chilled. (Make-ahead: Cover and refrigerate for up to 2 days.)
Banana Caramel Sauce: In 16-cup (4 L) deep heavy-bottomed saucepan, cook sugar with 1/2 cup (125 mL) water over medium heat, stirring, for about 4 minutes or until dissolved. Increase heat to medium-high; cover and bring to full rolling boil, about 1 minute. Uncover and boil, without stirring, for about 7 minutes or until dark amber. Remove from heat.
Holding an arm's length away and averting face to avoid spatters, add cream and butter; stir until blended and bubbles subside. Let cool for 5 minutes.
Stir bananas into caramel sauce. Divide among dessert plates.
Run knife around outside of each custard; turn out onto centre of sauce. Drizzle custard with some of the sauce from plate.
Nutritional facts <b>Per serving:</b> about
- Sodium 113 mg
- Protein 7 g
- Calories 817.0
- Total fat 54 g
- Cholesterol 445 mg
- Saturated fat 32 g
- Total carbohydrate 80 g
- Iron 7.0
- Folate 16.0
- Calcium 10.0
- Vitamin A 57.0
- Vitamin C 7.0