Banana Flambé (Banane flambée au Citron Vert avec Crème Anglaise)

Bananes flambées au citron vert, avec Crème anglaise 

(façon Oeufs à la neige), sans alcool... mais ce n'est pas possible, Anne! ;)

Banana Flambé with a hint of lime and maple syrup, served with crème anglaise, drizzled with dark chocolate sauce and a lovely citrus twist for garnish. Normally, I add some drops of Vanilla Rum or Grand Marnier...for an intense flavour, but no more alcohol in the house this time. well...well...well...

Ingredients:

(serving 2)

2 bananas

2 teaspoons caster sugar

10-15 g butter

2 teaspoons lime

2 tablespoon Grand Marnier 

or Vanilla Rum or Brandy or fruit-based liqueur (optional)

• Peel and cut each banana vertically into two slices. Lay them in a shallow dish; pour lime juice over the banana slices. Sprinkle with caster sugar;
• Melt  the butter in a frying pan. Gently place the banana slices in the butter over a medium to high heat until they are lightly browned;
• Heat the rum/brandy or fruit-based liqueur for a few seconds in a separate pan, set it alight and pour it over the fruit. The flame will quickly die down;
• Transfer the cooked banana slices onto prepared serving plate, filled with crème anglaise. Drizzle dark chocolate sauce and/or caramel/maple syrup and decorate with a prepared citrus twist when serving. et Voilà! Pleasure à la carte!!! ;)

Crème anglaise

310 ml milk 

1 vanilla pod or 

1 teaspoon vanilla essence 

2 egg yolks 

2 tablespoons caster sugar 

• Put the milk in a small saucepan. Split the vanilla pod in two, scrape out the seeds and add the whole lot to the milk. (Or you can leave the vanilla pod whole-if you don't want small black spots in the custard)  Bring just to boil. Whisk the egg yolks and sugar until light and fluffy. Strain the milk over the egg mixture, whisking continuously. Pour the custard back into the saucepan and cook, stirring, until it is thick enough to coat the back of a wooden spoon. Do not let it boil or the custard will split. Strain into a clean bowl, lay plastic wrap on the surface to prevent a skin forming and refrigerate until serving...or for up to 2 days.

Have a wonderful weekend with one of my favourite songs, a rare & underrated version, by its original composer, Paul Williams. I personally prefer this version to Karen Carpenter's famous rendition.