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Hot Banana Souffles With Caramelised Rum

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Just gorgeous!

Just gorgeous!

Ingredients

Serves: 8

Metric Cups

For the Souffles

  • 35 grams butter (softened for greasing)
  • 100 grams caster sugar (plus extra for sprinkling)
  • 250 millilitres full fat milk
  • 1 vanilla pod (seeds scraped)
  • 3 large egg yolks
  • 2 large egg whites
  • 1 tablespoon cornflour
  • 1 tablespoon plain flour
  • 1 large banana
  • 2 tablespoons rum
  • icing sugar (for dusting)
  • vanilla ice cream (to serve)

For the Caramelised Bananas

  • 100 grams caster sugar
  • 50 grams unsalted butter
  • 4 bananas (peeled, halved and halved again lengthways)
  • 3 tablespoons rum

For the Souffles

  • 1¼ ounces butter (softened for greasing)
  • 3½ ounces superfine sugar (plus extra for sprinkling)
  • 9 fluid ounce whole milk
  • 1 vanilla bean (seeds scraped)
  • 3 large egg yolks
  • 2 large egg whites
  • 1 tablespoon cornstarch
  • 1 tablespoon all-purpose flour
  • 1 large banana
  • 2 tablespoons rum
  • confectioners' sugar (for dusting)
  • vanilla ice cream (to serve)

For the Caramelised Bananas

  • 3½ ounces superfine sugar
  • 1¾ ounces unsalted butter
  • 4 bananas (peeled, halved and halved again lengthways)
  • 3 tablespoons rum

Method

Hot Banana Souffles With Caramelised Rum is a community recipe submitted by Hayles and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 200 degrees C (180 if fan oven). Place baking sheet/tray in oven to heat up. Prepare 8 150ml ramekins by brushing inside of ramekin with soft butter (use upward strokes as this helps them rise evenly). Scatter ramekins with some caster sugar and then chill.
  • Heat milk in saucepan with vanilla pod & seeds until just reaches boiling point. Remove pan from heat, discard vanilla pod and set pan aside.
  • In a bowl, beat egg yolks with 50g caster sugar until pale and fluffy. Sift in the flours and stir well. Gradually add hot milk and whisk until combined.
  • Put banana and rum into blender and blend until forms a fine puree then stir into egg yolk mix.
  • In a clean bowl, whisk the egg whites until stiff then gradually add the rest of the caster sugar, whisking until stiff and shiny.
  • Carefully fold egg whites into the banana mixture using large metal spoon, being careful not to knock out all the air. Spoon into prepared ramekins and smooth tops with pallette knife to make it level with the top of the ramekin. Run your finger round the rim of each ramekin, this helps them rise evenly. Place on the hot baking sheet/tray and bake for 10-12 mins until well risen and golden brown.
  • Meanwhile make the caramelised bananas. Melt the sugar in a large frying pan over medium heat until sugar turns brown. Shake the pan but do not stir. Add the butter and swirl into the hot sugar until melted. Add the banana pieces and toss in the syrup until caramelised and golden. Add the rum then carefully tip the pan so the flame just catches the alcohol in the pan and sets it alight. It will burn for a few seconds then burn out.
  • To serve, place each souffle on a plate and dust with icing sugar. Serve 2 pieces of caramel banana alongside each souffle and top with ice cream.
  • Preheat oven to 200 degrees C (180 if fan oven). Place baking sheet/tray in oven to heat up. Prepare 8 150ml ramekins by brushing inside of ramekin with soft butter (use upward strokes as this helps them rise evenly). Scatter ramekins with some superfine sugar and then chill.
  • Heat milk in saucepan with vanilla bean & seeds until just reaches boiling point. Remove pan from heat, discard vanilla bean and set pan aside.
  • In a bowl, beat egg yolks with 50g superfine sugar until pale and fluffy. Sift in the flours and stir well. Gradually add hot milk and whisk until combined.
  • Put banana and rum into blender and blend until forms a fine puree then stir into egg yolk mix.
  • In a clean bowl, whisk the egg whites until stiff then gradually add the rest of the superfine sugar, whisking until stiff and shiny.
  • Carefully fold egg whites into the banana mixture using large metal spoon, being careful not to knock out all the air. Spoon into prepared ramekins and smooth tops with pallette knife to make it level with the top of the ramekin. Run your finger round the rim of each ramekin, this helps them rise evenly. Place on the hot baking sheet/tray and bake for 10-12 mins until well risen and golden brown.
  • Meanwhile make the caramelised bananas. Melt the sugar in a large frying pan over medium heat until sugar turns brown. Shake the pan but do not stir. Add the butter and swirl into the hot sugar until melted. Add the banana pieces and toss in the syrup until caramelised and golden. Add the rum then carefully tip the pan so the flame just catches the alcohol in the pan and sets it alight. It will burn for a few seconds then burn out.
  • To serve, place each souffle on a plate and dust with confectioners' sugar. Serve 2 pieces of caramel banana alongside each souffle and top with ice cream.
  • Tell us what you think