Sunbeam FP8610 Whipped Cream, Hot chocolate sauce, Preheat frying pan on setting, Crème Caramel

Recipes continued

Caramelised bananas with Hot Chocolate Sauce

and Whipped Cream Serves 4

Suitable for model FP8920 only

4 large bananas

¼cup firmly packed brown sugar 1 teaspoon cinnamon Whipped cream, to serve

Hot chocolate sauce

100g dark chocolate, chopped

30g white marshmallows, chopped 150ml thickened cream

1.Preheat frying pan on setting 4.

2.Cut bananas in half lengthways, leaving the skin on. Sprinkle the combined sugar and cinnamon over the cut bananas. Press gently into the banana.

3.Place bananas, cut side down and cook, uncovered, for about 6 minutes or until the sugar has caramelised and the banana has softened. Serve bananas with hot chocolate sauce and whipped cream.

4.To make the hot chocolate sauce, combine all ingredients in a small saucepan and cook, stirring, over a low heat, until melted.

Crème Caramel Serves 6

1 cup sugar ½ cup water

1/3 cup caster sugar

3 eggs

2 egg yolks 250ml cream 250ml milk

1 vanilla bean, seeds scraped

1.Combine sugar and water in a small saucepan. Stir over a low heat until the sugar has dissolved. Increase heat; boil without stirring, until the toffee turns a golden colour.

2.Remove from heat, once the bubbles have subsided, pour into 6 individual 1-cup capacity metal moulds. Allow to cool.

3.Beat eggs and sugar until light and creamy.

4.Heat milk, cream, vanilla bean and seeds until almost boiling. Whisk hot milk into egg mixture. Pour mixture through a strainer.

5.Pour mixture into moulds. Place moulds into frying pan. Pour enough boiling hot water to come halfway up the sides of the moulds.

6.Cook, covered, on setting 6 until the custard is set.

Note: Be careful when removing lid to check custard that no water from the lid goes into the moulds

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