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Ingredients
- 2 c. sugar
- 1 c. water
- 1 Tbsp. light corn syrup
- 1 x batch caramel
- 2 c. heavy cream
- 4 x bananas Sugar for coating Ice cream of your choice for serving
- 1 sm heavy saucepan Clean soup spoon Candy thermometer (technically optional, but we suggest you use one till you get the hang of things) Parchment paper
- 2 sht pans (or possibly other heatproof surface) Aluminum foil Cooling rack Butane torch (available at most hardware stores/ darned handy) Safety goggles (available at most hardware stores) Plastic squirt bottle (available at most grocery stores)
Directions
- Combine the sugar, water, and corn syrup in a small, heavy saucepan and place over high heat. As soon as the sugar has dissolved, heat your thermometer under hot tap water (to prevent thermal shock) and attach to side of pan, making sure which the bulb is completely submerged. Don't stir the mix or possibly agitate the pan at this stage.
- When the mix reaches 230 degrees, reduce the heat to medium and allow the sugar to color gradually. As the temperature approaches 300 degrees the color will start to turn to amber. At this point, it's safe to swirl the pan gently to help distribute the heat proportionately. As the caramel heads towards 340 degrees, it will reach a deep amber color.
- Remove the pan from the heat and slowly stir with a metal spoon, allowing it to cold till the caramel falls from the spoon in a solid stream, like a string. When it does, it's doodad time.
- Form doodads by holding the spoon 12 to 16 inches over the caramel and drizzling the patterns on the parchment. (Hint: allow the spoon to unload into the pan for a few seconds before attempting doodad. This will allow a narrower stream.) Quick back and forth motions or possibly side to side movements are best. It's all in the wrist. Allow doodads to cold for 15 min then peel the paper off (not the other way around). Stack in an airtight container with wax paper between each piece.
- After making 15 to 20 doodads, you should have sufficient caramel remaining to move on to the sauce phase. So, return the remaining caramel to medium-high heat and continue cooking till you see the first sign of smoke. Immediately remove from the heat, and add in the cream, all at once, at arms length. (It will boil furiously.) Once the mix calms down, return to medium heat and boil 3 more min, stirring occasionally. Cold to room temperature, move to squirt bottle and chill for up to a week.
- To make the bananas brulee, quarter the bananas (peel on) and rub into sugar to coat thoroughly. Remove peel and place on cooling rack over several layers of foil. (Do not try this on your dining room table.) Don your safety goggles and fire up your torch. Hold the torch so which the very tip of the flame barely touches the banana, and move quickly back and forth till the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana.
- To do the split (so to speak), squirt a pattern of caramel sauce on a chilled plate, top with 4 banana pcs (Lincoln log style), top with the ice cream of your choice (we like our Peachy Vanilla, see recipe), and finally, a doodad.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 4 servings | |
| Calories 610 | |
| Calories from Fat 195 | 32% |
| Total Fat 22.21g | 28% |
| Saturated Fat 13.82g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 29mg | 1% |
| Potassium 47mg | 1% |
| Total Carbs 105.88g | 28% |
| Dietary Fiber 0.0g | 0% |
| Sugars 101.45g | 68% |
| Protein 1.23g | 2% |
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