THAI CARAMEL CUSTARD, BABY BANANA, CARAMEL
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To assemble pour the chilled caramel sauce over the custard and finish off by garnishing withthe banana.
Ingredients
3pc of Nam wah Banana200g sugar
50ml water 100g sugar
400ml cream 125ml coconut milk
90g brown sugar
375ml cream
120
Methods and Directions
Peel the Bananas and slice them very thin and then place into a deep fryer at 200 degreesCelsius until golden brown. When taking out of the oil put them on disposable towels to get
the exes oil. In a small pot boil the sugar and water until it starts to get light brown color.
Add the deep fried banana chips and make sure they are covered all over. Remove from the
pot and place on a lightly oiled tray and cool down. In a small pot caramelize the sugar until golden brown and add the hot cream slowly, let it boil for 2 more minutes and cool it down. Boil the coconut milk and the cream together in a small pot. Mix the egg yolk with the brown sugar and slowly add to the hot milk mixture, whisking at all times. Fill the mixture into the Bamboo and steam for 12 minutes. Place to the side and allow to cool down.
ALL RIGHTS RESERVED © 2025 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 02/05/2025
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