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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the custard first by whisking together the eggs and sugar in a bowl. Heat up the cream with the vanilla pod until nearly boiling. | 2. Add a quarter of the hot cream to the eggs and whisk in before adding the rest. | 3. Pour the mixture into a clean, thick-bottomed pan and stir with a wooden spoon over a low heat until it coats the back of the spoon, around 10-20 minutes. | 4. Stir in the cornflour and pass the custard through a sieve. | 5. Heat a frying pan until very hot. Add a dash of the oil followed by sieved icing sugar. Cook stirring to create a dark brown caramel. | 6. Quickly add the whole bananas and cook until golden brown. | 7. Remove the bananas from the pan and set to one side. | 8. To make the toffee sauce, add the butter, cream and brown sugar to the pan, mix together and bring to the boil. | 9. Return the bananas to the pan and cook in the sauce for a further 20 seconds or so. Transfer to a serving plate and serve with the custard. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil				-	-	-	-
icing sugar				-	-	-	-
banana	4		peeled	801.0	205.56	9.81	2.97
butter	100	g	unsalted	570.0	26.19	17.81	48.0
dark brown sugar	100			-	-	-	-
whipping cream	100	ml		148.1056	1.5013	1.1006	15.6779
egg	6			429.0	2.16	37.68	28.53
caster sugar	125			-	-	-	-
whipping cream	450	ml		148.1056	1.5013	1.1006	15.6779
vanilla pod	1		scraped	-	-	-	-
cornflour	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.