How to make
When we add a banana to the traditional creme caramel, we get a completely different dessert in terms of taste, although the look is almost the same.
It is the same, until we indulge in the first scoop and come across pieces of fruit and we sense the flavor of a banana.
Undoubtedly, this fruit goes well with caramel, so it is the most suitable for combining it with this French dessert.
Caramelize the sugar in the traditional way - in a baking pan with a thick bottom and without stirring, shake it. You can add drops of water to the sugar.
Pour the prepared caramel on the bottom of metal cups and put 3-4 banana rings in each. There is an option to put the banana (only one, the other one is for garnish) with the liquid caramel before removing it from the stove, but this is a bit risky.
Also prepare the cream mixture by beating the eggs along with the sugar and add the milk and essences. Stir well.
Pour it into the cups and arrange them in the baking pan, at the bottom of which we have added with water. Its level should cover the cups halfway.
Bake them for an hour and a half at 280°F (140°C) or until the cream has set.
After the creme caramel and banana have cooled, put them in the fridge to cool.
Serve the dessert by turning it into a plate, garnish it with thin slices of the second banana and drizzle it with additional caramel.
