Instant Soufflé with Caramelised Bananas

A quick custard-based soufflé paired with rich, cream-glazed bananas. James Martin's cheat's method ensures perfect results every time.

Vegetarian Quick Dessert Banana French

Estimated Nutrition

Calories

585.4

kcal / serving

2341.6 kcal total

Carbs

55.7g

per serving

222.8 g total

Fat

38.3g

per serving

153.2 g total

Protein

6.1g

per serving

24.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

for dusting ramekins

tbsp

Caster Sugar

for the custard mix

Caster Sugar

for the caramel sauce

Dairy

Butter

for greasing

tbsp

Custard

ready-made

piece

Egg White

free-range

Butter

for caramelising

150

Double Cream

Fruits

piece

Banana

peeled and cut on an angle

Liquids

tsp

Banana Liqueur

NutsSeeds

sprig

Mint

leaves only, for garnish

Method

Preheat oven to 200°C and grease four ramekins with half the butter and 1 tbsp sugar.

Mix the remaining sugar with the custard in a large bowl.

Whisk egg whites in a clean bowl until stiff peaks form.

Fold whites into custard, add liqueur, and bake in ramekins for 6-8 minutes.

Fry bananas cut-side down in a hot pan for 1-2 minutes until caramelised.

Melt butter in the pan and cook sugar until it turns a caramel colour.

Stir in cream, boil, then simmer for 2-3 minutes before reheating bananas in the sauce.

Serve soufflés immediately with caramelised bananas and mint garnish.