Salted caramel banana Tatins with crème fraîche ice cream

Salted caramel banana Tatins with crème fraîche ice cream

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(2 ratings)

Prep: 30 mins Cook: 25 mins Plus freezing

More effort

Serves 2 with leftover ice cream
Combining on-trend salted caramel with a French classic makes for a stylish individual pudding that could grace any smart restaurant menu

Nutrition and extra info

  • Freeze ice cream only

Nutrition: per serving

  • kcal1385
  • fat107g
  • saturates63g
  • carbs94g
  • sugars52g
  • fibre1g
  • protein12g
  • salt2.8g
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Ingredients

    For the ice cream

    • 1 vanilla pod
    • 200ml double cream
    • 100ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 3 egg yolk
    • 85g golden caster sugar
    • 300ml full-fat crème fraîche

    For the banana tatin

    • 250g puff pastry
    • plain flour, for dusting
    • 1 banana, peeled
      Banana

      Banana

      bah-nah-nah

      Probably the best known, most popular tropical fruit, their name probably derives from the…

    • 50g soft light brown sugar
    • 50g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 2 tbsp double cream

    Method

    1. To make the ice cream, split the vanilla pod in half lengthways and scrape out the seeds. Put the pod and seeds in a saucepan with the cream and milk, and bring slowly to the boil. Meanwhile, in a bowl, whisk the egg yolks and sugar together until pale. Pour the hot cream mixture over the egg and sugar, whisking continuously. Pour back into the pan, set over a gentle heat and stir with a wooden spoon. Heat gently until the custard mixture thickens enough to coat the back of the spoon, then remove from the heat.

    2. Pour the crème fraîche into a bowl and whisk to loosen. Slowly pour in the hot custard mixture, whisking as you go. Pour the mixture into an ice-cream machine and churn until softly frozen. Transfer to a container, then freeze for 2 hrs to firm.

    3. To make the Tatins, roll out the pastry on a floured surface to the thickness of a £1 coin. Using the banana as a guide, cut out 2 pastry lids big enough to fit over the banana, leaving a 1cm border around the edge. Place the pastry on a baking tray and put in the fridge.

    4. Set an ovenproof, heavy-bottomed frying pan over a medium heat. Add the sugar, butter and cream, and cook for 5 mins until the sugar has melted and the caramel is bubbling. Add ½ tsp sea salt flakes. Slice the banana in half lengthways and place the 2 halves, cut-side down, into the caramel.

    5. Heat oven to 220C/200C fan/gas 7. Place a pastry lid on top of each banana half, tucking each in tightly around the edges. This can be done 1 hr ahead. Transfer the pan to the oven and cook for 20 mins until the pastry is risen and golden. Quickly and carefully turn out the Tatins, sprinkle with a few flakes of sea salt and serve with scoops of crème fraîche ice cream.

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    Comments (3)

    kandi1's picture
    5

    The tatins are absolutely delicious - very moreish! (Didn't make the ice-cream just used what I already had in the freezer).

    hazysunshine's picture
    5

    Oops forgot the stars

    hazysunshine's picture
    5

    Amazing. I also used dark soft brown sugaras that what was in the cupboard. I was pushed for time so just made the tarte tatin and served it with some honey and ginger ice cream.

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