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Roasted banana souffles
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Impressive and fabulous light, fluffy banana souffles.
Ingredients:
  • 2 ripe bananas
  • Softened butter, to brush
  • 128.75 gm full-cream milk
  • 126.25 gm thickened cream
  • 1/2 vanilla bean, split lengthways
  • 100g caster sugar
  • 3 large free-range egg yolks
  • 20g plain flour
  • 4 large egg whites
  • 2.50 gm cream of tartar
  • Icing sugar, to dust
  • Vanilla ice-cream, to serve
Instructions:
  • Preheat your oven to 190C and place a rack in the center. Line a baking tray with foil and arrange the bananas on it. Roast in the oven for about 30 minutes until the banana peels are completely blackened and the flesh is soft. Remove the peels. Brush 4 ramekins that are 9cm-wide and 6.5cm-deep with butter using a pastry brush.
  • Blend banana, milk, and cream until smooth. Transfer to a saucepan, add vanilla seeds, and simmer over medium heat.
  • In a medium bowl, beat 40g caster sugar with the yolks until light and fluffy, about 1 minute.
  • Combine flour with the egg mixture, then slowly incorporate the hot banana mixture. Transfer back to the saucepan and bring to a boil over medium-high heat. Cook for 2 mins until the custard thickens. Place the banana custard in a bowl, cover with plastic wrap touching the surface, and cool to room temperature.
  • In the bowl of a stand mixer with the whisk attachment, beat egg whites and cream of tartar on medium-low for 3 mins until frothy. Increase speed to medium for 2 more mins until the mixture lightens. Gradually add 60g sugar. Increase speed to medium-high for 2 mins until soft peaks form.
  • Preheat the oven and place a strong baking tray inside. Combine one-third of the whipped egg whites with the banana custard. Gently fold in the rest of the egg whites. Divide the mixture evenly among the ramekins right away.
  • Put the ramekins on the hot baking tray and bake for 15 minutes, or until the soufflés have puffed up and the center is slightly gooey. Sprinkle with powdered sugar and serve promptly with a scoop of ice cream.

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