Caramelized Banana Cream

Preparation

Step 1: Caramelize the bananas

Peel the bananas and cut them into thick slices. Melt the butter in a frying pan over high heat, add half the sugar and let it caramelize lightly.

Add the banana slices and brown them for 2 to 3 minutes on each side, turning them gently with a spatula. Set aside one third of the bananas for decoration and let the rest cool slightly.

Step 2: Make the vanilla cream

Heat the milk with the vanilla extract in a saucepan. In a mixing bowl, whisk the egg yolks with the remaining sugar until pale, then add the cornstarch.

Pour the hot milk into the mixture in a steady stream while whisking, then return everything to the pan. Thicken over medium heat, stirring constantly, until the cream coats the back of a spoon.

Step 3: Fold in the caramelized bananas

Off the heat, fold the lukewarm caramelized bananas and the rum into the cream, mixing gently with a spatula. Taste and adjust the sugar to your liking.

Let the cream cool for 10 minutes, stirring from time to time to prevent a skin from forming on the surface.

Step 4: Divide into glasses

Divide the cream among six glasses, filling them three quarters full. Top with the reserved caramelized banana slices.

You can add a drizzle of caramel and a few hazelnut pieces for an even more indulgent presentation.

Step 5: Chill and serve

Chill the glasses in the fridge for at least 2 hours so the cream is well chilled and set. Serve cold with a small spoon.

This cream keeps for 48 hours in the fridge, covered with cling film.