Pot de Crème with Banana Caramel Sauce Pot de Crème with Banana Caramel Sauce

Author: Canadian Living

  • 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
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Baking & Desserts

Pot de Crème with Banana Caramel Sauce