Instruction Booklet Stainless Electric Cookware FP8610, FP8910, FP8920

28
Caramelised bananas with Hot Chocolate Sauce
and Whipped Cream Serves 4
Suitable for model FP8920 only
4 large bananas
¼ cup 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
Recipes continued