Vanilla and rum roasted bananas with
coconut custard
The flavour combinations
·
12 medium bananas, unpeeled
·
170g (1 cup) soft brown sugar
·
90g butter
·
Juice of ½ lemon
·
2 vanilla pods, split and seeds removed
·
175ml dark rum
·
Pinch of sea salt flakes
·
500ml (2 cups) coconut cream
·
150g castor sugar
·
5ml (1 tsp) cornflour
·
1 whole egg
·
3 egg yolks
Vanilla
and rum roasted bananas with coconut custard
Infused rum
Make your own infused and flavoured rums by
adding one of the following combinations to 750ml (3 cups) light or dark rum:
·
1 split vanilla pod, 2 strips orange peel and 4 –
5 dried prunes
·
Peeled fresh pineapple, 10ml (2 tsp) coriander
seeds and 2 strips lime peel
·
5ml (1 tsp) black pepper, 5 – 6 fresh litchis and
1stick bruised lemongrass
How to do it
1. Preheat the oven to 200°C.
2. Place the bananas in an ovenproof dish and roast in preheated oven,
15 minutes. Halve the bananas lengthways.
3. Place the brown sugar, butter, lemon juice, scraped vanilla pods and
half of the vanilla seeds into a saucepan over medium heat. Add the rum and
salt, bring to a boil and cook until sugar has melted.
4. Spoon the syrup over the bananas and roast until caramelised, 5 – 7 minutes.
5. Heat the coconut cream in a saucepan with the remaining vanilla
seeds.
6. Combine the castor sugar and cornflour, and beat in the egg and egg
yolks until the mixture is pale. Pour the egg mixture into the warm coconut
cream and stir over medium heat until thickened.
7. Serve the warm roasted bananas with the rum caramel syrup and coconut
custard.
