Absolutely simple to prepare and delectable in taste, Caramelized Banana with Crème Anglaise is a classic English dessert that will make you wanting for more. The caramelized bananas are served with the subtle, silky smooth, all-purpose English Custard that is popularly known as Crème Anglaise. This is an egg-free version, a good departure from the original Crème Anglaise recipe that uses egg yolks to get sauce-like consistency.
The traditional version of Crème Anglaise or Classic English Custard calls for infusing the milk with vanilla pod. To have a variation, orange or lemon peels are used instead of vanilla pods. The slight hint of nutmeg and cinnamon over the caramelized bananas makes it more interesting and irresistible for dessert lovers.
Caramelized Banana with Crème Anglaise (Eggless)
For Caramelized Banana:
- 4 Banana medium sized, ripe but firm
- 2 tbsp Caster Sugar
- 4 tbsp Butter
- Nutmeg and Cinnamon Powder a pinch each
For Crème Anglaise:
- 250 ml Milk full cream
- 2 tbsp Caster Sugar
- 1 tbsp Cornflour
- ½ tbsp Candied Orange Peels 1 inch thin strips
- Salt a pinch
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.
- Stir together caster sugar, cornflour and salt in a bowl. Pour warm infused milk over and mix it well without any lumps.
- Place the bowl over double boiler and stir constantly until it becomes thick and creamy. Remove from heat when it coats the back of the ladle. Let it cool.
- The crème Anglaise should be of pouring consistency. You can either strain the custard before serving or use as such with the orange peels.
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.
- If infusing the custard with vanilla flavour, use vanilla pods or beans instead of extract or essence.
- Excess cooking of the custard may lead to curdling, so stop cooking when it starts coating the back of the ladle.
- If required, refrigerate the custard till you serve, cover the bowl with cling film or butter sheet before storing.
To enhance the flavor, you can sprinkle few drops of rum over bananas while caramelizing.