Banana Cream Caramel

Banana Cream Caramel

Ingredients For the caramel: White Sugar - 3/4 cup Hot water - 2 tbsp For banana caramel: Butter - 1/2 tsp White Sugar - 1 tsp Ripe banana - Half cut into 1/2 inch slices For the custard: Whole Milk - 1/2 cup Cream - 1/2 cup Condensed milk - 1 tbsp Large Eggs - 4 Vanilla extract - 1 tsp Ripe and mashed banana - Half For decoration and serving : Pouring cream, caramelized banana and melted dark chocolate
Step-by-step method:
Preheat oven to 300F/150C. For the caramel :Place a saucepan over medium heat with sugar and 2 tbsp of water. Without using spoon let sugar begins to melt, which will take around 5 minutes. Shake the pan and leave it again to melt until the sugar has transformed from crystals to liquid and converted in the colour of dark runny honey. Quickly pour 2/3rd of the caramel into souffle dish. For banana caramel : Place another saucepan on medim heat with butter, sugar and banana slices. Without stiring let sugar melts, shake the pan well so that banana gets coated with butter and sugar and converted into light golden brown colour. Turn off the gas and keep it aside. For making custard, pour the milk,cream and condensed milk into the saucepan containing the rest of the caramel and place this over medium heat for 5-6 mintures untill everything mixes well. You can use whisker also. In a large bowl whisk eggs, vanilla extract and mashed banana well. Now mix the milk mixture with the egg mixture and blend it thouroughly. Pour the whole mixture through a sieve into the caramel-lined dish. Place this soufflé dish in the baking tin with enough hot water in the preheated oven for 30 minituresor untill the custurd is properly set and firm. Remove it from the oven and when it's completely cold chill thoroughly for several hours in the fridge before turning out. Before serving release its edges with a knife and turn it upside down in a deep serving tray. Decorate with pouring cream, caramelized banana slices and melted dark chocolate.