Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Banana Creme Anglaise


hflager
 Share

Recommended Posts

Any ideas for making a banana creme anglaise that DO NOT involve "banana extract"?

Could I just smash up some bananas, pour hot cream over them, let them steep, then strain out the bananas and use that cream to make the anglaise?

Link to comment
Share on other sites

Yes, you can use the mashed bananas to flavor the cream, I do this for banana bread pudding custard, I also add a few peels and let it steep around a half an hour. Then strain it and proceed with the recipe.

check out my baking and pastry books at the Pastrymama1 shop on www.Half.ebay.com

Link to comment
Share on other sites

make creme anglaise

chill creme anglaise

roast bananas in an oven until black all around

puree bananas with creme anglaise

pour into ice bath and stir for a few minutes to cool as fast as possible

store air tight.

Edited by chiantiglace (log)

Dean Anthony Anderson

"If all you have to eat is an egg, you had better know how to cook it properly" ~ Herve This

Pastry Chef: One If By Land Two If By Sea

Link to comment
Share on other sites

 Share

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...