Method
For the caramel sauce, stir sugar and 4 tablespoons of water in a small saucepan on low heat, until the sugar dissolves. Increase heat to high, bring to a boil and cook for 2 minutes, until lightly golden. Stir in cream and return to medium-high heat. Bring to a boil and cook for a further 2-3 minutes, until reduced, add salt and thicken slightly. Cool.
Preheat oven to 120°C.
Heat cream, vanilla seeds and bean in a small saucepan on medium heat until boiling point. Remove from heat and set aside.
Beat egg, egg yolks and brown sugar, until thick and pale. Strain hot cream over the egg mixture and whisk to combine. Discard vanilla bean. Stir in chocolate for 1–2 minutes until melted. Stir in banana and a pinch of salt.
Pour mixture into 4 ramekins. Place in a baking dish. Pour in hot water to come halfway up the sides of the ramekins water bath. Bake for 1 hour or until set. Remove ramekins from the water bath and allow to cool. Then refrigerate for 4-6 hours before serving.
Evenly spread 1 teaspoon of sugar over the top of each dessert, use a flame to caramelise the sugar.
Drizzle a little salted caramel sauce over each serve, with the remaining sauce alongside.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
For the caramel sauce, stir sugar and 4 tablespoons of water in a small saucepan on low heat, until the sugar dissolves. Increase heat to high, bring to a boil and cook for 2 minutes, until lightly golden. Stir in cream and return to medium-high heat. Bring to a boil and cook for a further 2-3 minutes, until reduced, add salt and thicken slightly. Cool.
Preheat oven to 120°C.
Heat cream, vanilla seeds and bean in a small saucepan on medium heat until boiling point. Remove from heat and set aside.
Beat egg, egg yolks and brown sugar, until thick and pale. Strain hot cream over the egg mixture and whisk to combine. Discard vanilla bean. Stir in chocolate for 1–2 minutes until melted. Stir in banana and a pinch of salt.
Pour mixture into 4 ramekins. Place in a baking dish. Pour in hot water to come halfway up the sides of the ramekins water bath. Bake for 1 hour or until set. Remove ramekins from the water bath and allow to cool. Then refrigerate for 4-6 hours before serving.
Evenly spread 1 teaspoon of sugar over the top of each dessert, use a flame to caramelise the sugar.
Drizzle a little salted caramel sauce over each serve, with the remaining sauce alongside.
