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Add a photoRaciónes: 8
Ingredientes
- 450 ml double cream
- 1 x vanilla pod
- 2 x b ananas
- 100 gm caster sugar
- 1 x little demerara sugar
Direcciones
- Put the cream and the vanilla in a medium saucepan and bring slowly to the boil.
- Remove from the heat just before the cream boils.
- Split the pod in half and scrape out the seeds with the point of a knife.
- Slice the bananas thickly and divide between 8 small ramekins.
- Put the egg yolks caster sugar and vanilla seeds in a mixing bowl and beat until thick and creamy. Pour the warm lowfat milk on to the egg and sugar mix and stir.
- Rinse out the lowfat milk pan dry and pour in the custard.
- Heat stirring slowly and almost constantly till the mix thickens.
- There are a couple of things to bear in mind: if you make certain which the spoon gets right into the corners of the pan you run less risk of the custard curdling and on no account let the mix boil otherwise the custard will scramble.
- Pour the custard through a sieve into the little dishes filling them right to the top.
- Set aside to cold then chill overnight.
- Dust the top of each custard with a thin layer of demerara then place under a very very warm grill for a few seconds till the sugar melts to a shiny caramel.
- Leave to cold and harden.
- Makes 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 8 servings | |
| Calories 111 | |
| Calories from Fat 97 | 87% |
| Total Fat 11.02g | 14% |
| Saturated Fat 6.86g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 23mg | 1% |
| Potassium 70mg | 2% |
| Total Carbs 2.09g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.08g | 0% |
| Protein 1.54g | 2% |
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