Monday, June 27, 2011

Coconut Pot de Creme with Caramel Bananas

Can you call this dish a pot de creme if it is dairy free? I am not sure either but to honest the lack of cream really doesn't make this any less rich and creamy and can be served with any manner of tropical fruits including caramelized bananas. The caramelized bananas are great on there own as well so this is really two decadent dessert recipes for the price of one!

As you can see I had a little go at sugar craft for the photos as I really wanted to try making spun sugar. Alas, it all went a little wrong, culminating in a pan of hot sugar falling off the stove and splattering around the whole kitchen. Luckily I was over the other side of the kitchen when it happened so thankfully I have no sugar burns. I fear though that I am going to find sticky patches around the kitchen for a while to come. In the end I took the easy option and drizzled molten sugar over parchment paper and allowed to cool in the fridge. Super simple and looks pretty good as well. When I tried to take the photos of this dish I learnt a new fact for the day. Caramel does not like 80% humidity or contact with saucy desserts (crazy caramel!) and quickly started to melt, giving me only a couple of minutes to set up the shot and snap away. So if you wanted to make this dish for entertaining and want to include the sugar swirls then assemble at the last moment. If you want to have a go at the sugar work try the cooking4chumps website.

Coconut Pot de Creme with Caramel Bananas (serves 2, big portions)
Vegetarian, gluten free, dairy free
For the pot de creme:
200ml Coconut milk
100ml Plain soy or rice milk
4tbs Brown sugar
1/2tsp Ground cinnamon
2 Small/medium eggs
1/4tsp Pure vanilla essence or gluten free vanilla essence 
For the caramelized bananas:
2 Bananas
1tbs Dairy free margarine (or butter if you can have dairy)
2-3tbs Brown sugar
Dash of ground cinnamon

  • Preheat oven to 180 degree C/350F/gas mark 4. To make the pot de creme heat the coconut milk, soy/rice milk and sugar gently until the sugar has melted. Add vanilla essence and taste. Add more sugar if required. I prefer to make this not too sweet as the bananas are quite sweet enough. Allow to cool. Whisk the eggs well and then slowly add the coconut mixture and whisk. Pour the mixture into oven proof ramekins or small bowls. Place the ramekins in a baking tin or dish and fill the dish with water so that the water comes half way up the ramekins. Place in the oven and bake for 40-50 mins until a set and a knife comes out cleanly when inserted into the centre of the dessert. Remove from the oven and allow to cool and then chill. 
  • To make the caramel bananas. In a pan add the margarine and melt under a low heat. Slice the bananas thickly add to the pan along with the sugar and cinnamon. Turn up the heat to medium and cook until carmelised. Keep stiring to ensure the sugar doesn't burn. The bananas can be served hot or cold with the pot de creme. 

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