Salted caramel banana tatins with crème fraîche ice cream
By Good Food
Combining on-trend salted caramel with a French classic makes for a stylish individual pudding that could grace any smart restaurant menu
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Prep:30 mins
Cook:25 mins
Plus freezing - More effort
Nutrition per serving
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kcal 1385
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fat 107g
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saturates 63g
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carbs 94g
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sugars 52g
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fibre 1g
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protein 12g
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salt 2.8g
Ingredients
- 1 vanilla pod
- 200ml double cream
- 100ml milk
- 3 egg yolks
- 85g golden caster sugar
- 300ml full-fat crème fraîche
- 250g puff pastry
- plain flour, for dusting
- 1 banana, peeled
- 50g soft light brown sugar
- 50g butter
- 2 tbsp double cream
Method
To make the ice cream, split the vanilla pod in half lengthways and scrape out the seeds. Put the pod and seeds in a saucepan with the cream and milk, and bring slowly to the boil. Meanwhile, in a bowl, whisk the egg yolks and sugar together until pale. Pour the hot cream mixture over the egg and sugar, whisking continuously. Pour back into the pan, set over a gentle heat and stir with a wooden spoon. Heat gently until the custard mixture thickens enough to coat the back of the spoon, then remove from the heat.
Pour the crème fraîche into a bowl and whisk to loosen. Slowly pour in the hot custard mixture, whisking as you go. Pour the mixture into an ice-cream machine and churn until softly frozen. Transfer to a container, then freeze for 2 hrs to firm.
To make the Tatins, roll out the pastry on a floured surface to the thickness of a £1 coin. Using the banana as a guide, cut out 2 pastry lids big enough to fit over the banana, leaving a 1cm border around the edge. Place the pastry on a baking tray and put in the fridge.
Set an ovenproof, heavy-bottomed frying pan over a medium heat. Add the sugar, butter and cream, and cook for 5 mins until the sugar has melted and the caramel is bubbling. Add ½ tsp sea salt flakes. Slice the banana in half lengthways and place the 2 halves, cut-side down, into the caramel.
Heat oven to 220C/200C fan/gas 7. Place a pastry lid on top of each banana half, tucking each in tightly around the edges. This can be done 1 hr ahead. Transfer the pan to the oven and cook for 20 mins until the pastry is risen and golden. Quickly and carefully turn out the Tatins, sprinkle with a few flakes of sea salt and serve with scoops of crème fraîche ice cream.
