Go ba­nanas for brunch

Mercury (Hobart) - - TASTE - Recipe by Kathy Knud­son Photo by Guy Bai­ley

LOOK­ING for an easy week­end break­fast or brunch that's to­tally in­dul­gent? You can’t go past this sweet and gooey treat.

Caramel cus­tard waf­fle bake with ba­nanas


PREP: 20 min­utes

COOK: 45 min­utes


300ml pour­ing cream

20g but­ter

250ml milk

1 tsp vanilla ex­tract 5 eggs

3 medium ripe ba­nanas, halved length­ways and cross­ways

200g pkt frozen waf­fles, thawed

240g brown sugar, plus ex­tra 2 tbsp


1. Pre­heat oven to 150C/130C fan-forced. Lightly grease a 1.5L (6 cup) oven­proof bak­ing dish with spray oil.

2. Place the brown sugar and 185ml (3⁄4 cup) of the cream in a medium saucepan. Bring to the boil over medi­umhigh heat then sim­mer for 2 min­utes. Re­move from heat and set aside.

3. Lightly beat eggs in a bowl. Pour in milk, vanilla and re­main­ing cream. Whisk un­til com­bined. Re­serve 80ml (1⁄3 cup) of the caramel sauce. Grad­u­ally pour the re­main­ing caramel sauce into the egg mix­ture and stir un­til com­bined.

4. Place pre­pared dish in a deep oven­proof bak­ing tray and care­fully strain the caramel cus­tard over the base of the dish. Care­fully lay the waf­fles, over­lap­ping, on top of the caramel mix­ture. Fill bak­ing tray with boil­ing wa­ter so it comes half­way up the side of the dish. Bake for about 35-40 min­utes or un­til the cus­tard is just set and waf­fles are crisp.

5. Mean­while, melt the but­ter in a non-stick fry­ing pan over medium-high heat. Sprin­kle the cut sides of the ba­nana with the ex­tra brown sugar. Cook, cut-side down, for 1-2 min­utes or un­til lightly browned and caramelise­d. (Do not over­cook or the ba­nana will go soft.)

6. Di­vide the waf­fles, caramel cus­tard and caramelise­d ba­nanas among serv­ing bowls. Top with vanilla ice-cream and a dust­ing of ic­ing sugar, if you like. Driz­zle with the re­served caramel sauce to serve.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.