Name: Salted caramel banana tatins with crème fraîche ice cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 2 with leftover ice cream
Cuisine: French
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

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Salted caramel banana tatins with crème fraîche ice cream

Salted caramel banana tatins with crème fraîche ice cream

Good Food team

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Serves 2 with leftover ice cream

More effort

Prep: 30 mins

Cook: 25 mins

Plus freezing

A star rating of 4.3 out of 5.4 ratingsRate

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Combining on-trend salted caramel with a French classic makes for a stylish individual pudding that could grace any smart restaurant menu

Freezable (Freeze ice cream only)

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Ingredients

Nutrition

Units:

MetricUS

For the ice cream

1 vanilla pod
200ml double cream
100ml milk
3 egg yolks
85g golden caster sugar
300ml full-fat crème fraîche

For the banana tatin

250g puff pastry
plain flour

for dusting
1 banana

peeled
50g soft light brown sugar
50g butter
2 tbsp double cream

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Nutrition: per serving

kcal1385
fat107g
saturates63g
carbs94g
sugars52g
fibre1g
protein12g
salt2.8g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.
step 5

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.

Recipe from Good Food magazine, January 2012

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A star rating of 4.3 out of 5.4 ratings

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