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Prep Time:30 minsAdditional Time:1 hrTotal Time:1 hr 30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:1 hrTotal Time:1 hr 30 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsSoufflés2teaspoonsunsalted butter, at room temperature4teaspoonsgranulated sugar plus 6 tablespoons, divided2large ripe bananas, unpeeled⅔cupheavy cream, at room temperature⅔cupwhole milk, at room temperature½vanilla bean, split lengthwise3largeegg yolks2tablespoonsall-purpose flour2large egg whites¼cupConfectioners' sugar for dustingCaramel Sauce¾cupgranulated sugar⅓cupheavy cream(1/2 stick) unsalted butter, cut into 1/2-inch cubes¼teaspoonfleur de sel
Cook Mode(Keep screen awake)
Ingredients
Soufflés
2teaspoonsunsalted butter, at room temperature
4teaspoonsgranulated sugar plus 6 tablespoons, divided
2large ripe bananas, unpeeled
⅔cupheavy cream, at room temperature
⅔cupwhole milk, at room temperature
½vanilla bean, split lengthwise
3largeegg yolks
2tablespoonsall-purpose flour
2large egg whites
¼cupConfectioners' sugar for dusting
Caramel Sauce
¾cupgranulated sugar
⅓cupheavy cream
(1/2 stick) unsalted butter, cut into 1/2-inch cubes
¼teaspoonfleur de sel
DirectionsTo prepare souffles: Completely coat the interiors of four 8-ounce ramekins (3 1/2-inch diameter) with 1 teaspoon butter. Refrigerate until the butter is cold and set, about 2 minutes. Coat again with the remaining 1 teaspoon butter. Over a small bowl, add 1 teaspoon sugar to each ramekin and turn and shake to completely coat. Shake out any excess sugar into the bowl. Refrigerate the ramekins for at least 15 minutes and up to 1 day.Position rack in center of oven; preheat to 375 degrees F.Place bananas on a baking sheet lined with foil. Roast until the peels are completely blackened and the flesh is soft, 20 to 30 minutes. Remove the bananas and return the baking sheet to the oven.When the bananas cool enough to handle, peel and transfer to a blender. Add 2/3 cup cream and milk and puree until smooth. Transfer the mixture to a heavy medium saucepan. Scrape the seeds from the vanilla bean into it and bring to a simmer over medium heat.Whisk egg yolks and 2 tablespoons sugar in a medium bowl until light and fluffy, about 1 minute. Whisk in flour, then slowly whisk in the hot banana mixture. Return the mixture to the saucepan and cook, stirring constantly, over medium-high heat until the custard is very thick and just beginning to bubble, about 2 minutes. Transfer to a large bowl. Press a sheet of plastic wrap directly on the surface of the custard to prevent a skin from forming and let cool to room temperature, about 30 minutes.Meanwhile, prepare caramel sauce: Heat 3/4 cup sugar in a heavy medium saucepan over medium heat. Cook, tilting and swirling the pan to distribute the caramelizing evenly but without stirring, until the sugar melts and turns a deep amber color, about 5 minutes. As soon as it’s deep amber, remove from heat and whisk in cream and butter until completely smooth. Stir in fleur de sel, cover and set aside.Whisk egg whites on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment until foamy, about 1 minute. Slowly sprinkle in the remaining 4 tablespoons granulated sugar and beat until peaks are nearly stiff, about 3 minutes. Whisk one-third of the whites into the cooled custard. Fold in another one-third of the whites, then fold in the remaining whites. Divide the mixture evenly among the prepared ramekins.Bake the souffles on the sheet pan in the oven until they have risen but are still a bit liquid in the center, 15 to 20 minutes. Dust with confectioners' sugar and drizzle each souffle with 1 teaspoon caramel sauce. Serve immediately.TipsTo make ahead: Refrigerate prepared ramekins (Step 1) and banana custard (Steps 2-5) for up to 1 day. Bring custard to room temperature before proceeding. Refrigerate caramel sauce (Step 6) for up to 3 days. Rewarm over low heat.Equipment: Four 8-oz. ramekinsOriginally appeared: EatingWell.com, August 2020
Directions
To prepare souffles: Completely coat the interiors of four 8-ounce ramekins (3 1/2-inch diameter) with 1 teaspoon butter. Refrigerate until the butter is cold and set, about 2 minutes. Coat again with the remaining 1 teaspoon butter. Over a small bowl, add 1 teaspoon sugar to each ramekin and turn and shake to completely coat. Shake out any excess sugar into the bowl. Refrigerate the ramekins for at least 15 minutes and up to 1 day.Position rack in center of oven; preheat to 375 degrees F.Place bananas on a baking sheet lined with foil. Roast until the peels are completely blackened and the flesh is soft, 20 to 30 minutes. Remove the bananas and return the baking sheet to the oven.When the bananas cool enough to handle, peel and transfer to a blender. Add 2/3 cup cream and milk and puree until smooth. Transfer the mixture to a heavy medium saucepan. Scrape the seeds from the vanilla bean into it and bring to a simmer over medium heat.Whisk egg yolks and 2 tablespoons sugar in a medium bowl until light and fluffy, about 1 minute. Whisk in flour, then slowly whisk in the hot banana mixture. Return the mixture to the saucepan and cook, stirring constantly, over medium-high heat until the custard is very thick and just beginning to bubble, about 2 minutes. Transfer to a large bowl. Press a sheet of plastic wrap directly on the surface of the custard to prevent a skin from forming and let cool to room temperature, about 30 minutes.Meanwhile, prepare caramel sauce: Heat 3/4 cup sugar in a heavy medium saucepan over medium heat. Cook, tilting and swirling the pan to distribute the caramelizing evenly but without stirring, until the sugar melts and turns a deep amber color, about 5 minutes. As soon as it’s deep amber, remove from heat and whisk in cream and butter until completely smooth. Stir in fleur de sel, cover and set aside.Whisk egg whites on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment until foamy, about 1 minute. Slowly sprinkle in the remaining 4 tablespoons granulated sugar and beat until peaks are nearly stiff, about 3 minutes. Whisk one-third of the whites into the cooled custard. Fold in another one-third of the whites, then fold in the remaining whites. Divide the mixture evenly among the prepared ramekins.Bake the souffles on the sheet pan in the oven until they have risen but are still a bit liquid in the center, 15 to 20 minutes. Dust with confectioners' sugar and drizzle each souffle with 1 teaspoon caramel sauce. Serve immediately.TipsTo make ahead: Refrigerate prepared ramekins (Step 1) and banana custard (Steps 2-5) for up to 1 day. Bring custard to room temperature before proceeding. Refrigerate caramel sauce (Step 6) for up to 3 days. Rewarm over low heat.Equipment: Four 8-oz. ramekins
To prepare souffles: Completely coat the interiors of four 8-ounce ramekins (3 1/2-inch diameter) with 1 teaspoon butter. Refrigerate until the butter is cold and set, about 2 minutes. Coat again with the remaining 1 teaspoon butter. Over a small bowl, add 1 teaspoon sugar to each ramekin and turn and shake to completely coat. Shake out any excess sugar into the bowl. Refrigerate the ramekins for at least 15 minutes and up to 1 day.
Position rack in center of oven; preheat to 375 degrees F.
Place bananas on a baking sheet lined with foil. Roast until the peels are completely blackened and the flesh is soft, 20 to 30 minutes. Remove the bananas and return the baking sheet to the oven.
When the bananas cool enough to handle, peel and transfer to a blender. Add 2/3 cup cream and milk and puree until smooth. Transfer the mixture to a heavy medium saucepan. Scrape the seeds from the vanilla bean into it and bring to a simmer over medium heat.
Whisk egg yolks and 2 tablespoons sugar in a medium bowl until light and fluffy, about 1 minute. Whisk in flour, then slowly whisk in the hot banana mixture. Return the mixture to the saucepan and cook, stirring constantly, over medium-high heat until the custard is very thick and just beginning to bubble, about 2 minutes. Transfer to a large bowl. Press a sheet of plastic wrap directly on the surface of the custard to prevent a skin from forming and let cool to room temperature, about 30 minutes.
Meanwhile, prepare caramel sauce: Heat 3/4 cup sugar in a heavy medium saucepan over medium heat. Cook, tilting and swirling the pan to distribute the caramelizing evenly but without stirring, until the sugar melts and turns a deep amber color, about 5 minutes. As soon as it’s deep amber, remove from heat and whisk in cream and butter until completely smooth. Stir in fleur de sel, cover and set aside.
Whisk egg whites on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment until foamy, about 1 minute. Slowly sprinkle in the remaining 4 tablespoons granulated sugar and beat until peaks are nearly stiff, about 3 minutes. Whisk one-third of the whites into the cooled custard. Fold in another one-third of the whites, then fold in the remaining whites. Divide the mixture evenly among the prepared ramekins.
Bake the souffles on the sheet pan in the oven until they have risen but are still a bit liquid in the center, 15 to 20 minutes. Dust with confectioners' sugar and drizzle each souffle with 1 teaspoon caramel sauce. Serve immediately.
Tips
To make ahead: Refrigerate prepared ramekins (Step 1) and banana custard (Steps 2-5) for up to 1 day. Bring custard to room temperature before proceeding. Refrigerate caramel sauce (Step 6) for up to 3 days. Rewarm over low heat.
Equipment: Four 8-oz. ramekins
Originally appeared: EatingWell.com, August 2020
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Nutrition Facts(per serving)348Calories23gFat31gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
