1/2 cup all-purpose flour (90 g)
5 tablespoons cornstarch
1 pinch of salt
2 1/4 cups milk (540 ml)
2 slightly beaten eggs
2 tablespoons butter
1 1/2 teaspoons vanilla extract
1 1/4 cups heavy cream (300 ml)
FOR THE SAUCE
1/4 cup all-purpose flour (45 g)
3/4 cup water (180 ml)
2 ripe bananas, peeled and cut into pieces (300 g)
1 teaspoon vanilla extract
1/2 cup all-purpose flour (90 g)
5 tablespoons cornstarch
1 pinch of salt
2 1/4 cups milk (540 ml)
2 slightly beaten eggs
2 tablespoons butter
1 1/2 teaspoons vanilla extract
1 1/4 cups heavy cream (300 ml)
FOR THE SAUCE
1/4 cup all-purpose flour (45 g)
3/4 cup water (180 ml)
2 ripe bananas, peeled and cut into pieces (300 g)
1 teaspoon vanilla extract
In a medium saucepan, combine the flour with the cornstarch and salt
Gradually whisk in the milk, eggs, and butter until smooth
Bring to a simmer over medium heat, whisking constantly, until thickened
Let cook for 1 minute
Remove from heat and stir in the vanilla extract and heavy cream
Stir until combined
Spoon the mixture into eight individual cups and refrigerate for at least 2 hours or until firm
MAKE THE SAUCE: In a medium saucepan, melt the flour over low heat, whisking constantly, to form a caramel
Carefully add 1/4 cup water, letting it flow down the sides of the pan
Return to heat and whisk until the caramel dissolves
Add the banana and cook, mashing with a wooden spoon, until the sauce comes together
Let cool slightly, then blend in an electric mixer with the remaining water and vanilla extract until smooth
Let chill before serving
Each serving contains 323 calories.
