Serves 2
Directions
- 1Cut the bananas lengthwise.
- 2Remove the flesh.
- 3Caramelize the flesh in a pan with brown sugar and vanilla bean.
- 4Add the coconut milk and crush the bananas a little so that they are incorporated into the mixture and simmer for five minutes.
- 5Pass everything through a cheesecloth to remove excess banana.
- 6Put the cream back in the pan and add the cornstarch, mix and heat until a creamy texture is obtained.
- 7Fill the bananas with the cream.
- 8Place in the refrigerator for 3 hours.
- 9Add cane sugar on top.
- 10Torch to create a crispy shell.
Ingredients
- 2 bananas
- a bit brown sugar
- 1 vanilla bean
- 0.5 L coconut milk
- good capful amber rum
- 15 g cornstarch
- cane sugar
Equipment
knifepanspoonspatulastrainerwhiskblowtorch
Tips
- Cut the bananas lengthwise to form a small boat.
- Refrigerate for 3 hours.
- Sprinkle bananas with brown sugar when serving, and torch to form a crispy shell like crème brûlée.
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