Too Good Too Waste: Making Magic Out of Forgotten Food by Glass Victoria

Author:Glass, Victoria [Glass, Victoria]
Language: eng
Format: epub
ISBN: 9781848993167
Publisher: Watkins Media
Published: 2017-05-16T04:00:00+00:00

unsalted butter, for greasing

For the caramel

140g/5oz/scant ¾ cup caster/superfine sugar

140ml/4½fl oz/generous ½ cup dark rum

For the custard

400ml/14fl oz/1¾ cups double/heavy cream

2 eggs

4 egg yolks

75g/2½oz/scant ½ cup caster/superfine sugar

1 tsp vanilla bean paste

2 overripe bananas, mashed

Heat the oven to 150°C/300°F/Gas 2 and butter the insides of eight dariole moulds or ramekins/custard cups and put them in a roasting pan, spaced well apart.

To make the caramel, put the sugar and rum in a saucepan over a low heat, stirring until the sugar has dissolved, and using a pastry brush dipped in water to remove any sugar crystals stuck to the inside of the pan.

Stop stirring and increase the heat. Shake the pan occasionally and watch the syrup like a hawk until the caramel thickens and deepens in colour. It will bubble – that’s fine. It is tricky to tell when the caramel is the right colour because of the darkness of the rum, but if you drip a little on a cold plate it should set.

Divide the caramel among the moulds, working quickly but carefully before it sets, and swirl each mould so that the caramel coats the bottom evenly. Set aside.

To make the custard, put the cream in a saucepan over a low heat. Whisk the eggs with the sugar and vanilla in a large, heatproof jug. Once the cream just scalds – with little bubbles all round the edge – pour it over the egg mixture and whisk in. Whisk in the mashed banana until smooth. You can use a stick blender to get the banana custard velvety smooth, if you wish. Divide the banana custard among the moulds. Fill the roasting pan halfway up with hot (but not boiling) water and carefully put it in the heated oven. Bake for 45 minutes. Remove the custards from the water bath and leave to cool completely before transferring them to the refrigerator to chill for at least 4 hours, but preferably overnight.

When ready to serve, one at a time, dunk the bottom of each mould in a shallow bowl of boiling water to liquify the caramel. Release the edges with a knife and upturn the crème caramels onto serving dishes.

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