Rated 4.67 out of 5 based on 3 votes
- 200 ml pure cream
- 1 x vanilla bean, split lengthways, seeds scraped and reserved
- 1 x egg + 2 egg yolks
- 1/4 cup firmly packed brown sugar
- 50 g white chocolate chopped
- 1 x small banana, pureed
- 1/2 cup caster sugar
- 2/3 cups pure cream
Preheat oven to 130C or 110C fan. Heat cream and vanilla seeds and bean in a small saucepan on medium, until almost at boiling point. Remove from heat and set aside.
Using an electric mixer, beat egg, egg yolks and brown sugar, until thick and pale. Strain hot cream over egg mixture and whisk to combine. Discard vanilla bean. Return to pan on low heat. Stir in chocolate for 1-2 mins, until melted. Stir in banana and a pinch of salt.
Pour mixture into six 90ml ramekins. Place in a baking dish. Pour in hot water to come halfway up sides of ramekins. Bake for 40-45 mins, until set. Remove ramekins from water bath. Cool and serve, or chill for up to one day.
Meanwhile, to make caramel sauce, stir sugar and 1/4 cup water in a small saucepan on low heat, until sugar dissolves. Increase heat to high, bring to boil and cook for 2 mins, until light brown. Remove from heat and cool for 2-3 mins. Stir in cream and return to medium-high heat. Bring to boil and cook for 3-5 mins, until reduced and thickened slightly.
Cool. Drizzle a little sauce over each pudding. Serve with remaining sauce alongside.
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This looks amazing, cant wait to try it!
Go for it Angela, its easy to make and taste awsome!!!!!!
I will printed this and I will make it.It must be very delicious.Thank you for your recipe.
My pleasure Anna, I hope you’ll enjoy it!!
The picture and the recipe looks amazing , have to make this. thank you.