Salted Caramel Banana Tatins With Crème Fraîche Ice Cream

Serving 2 people

55 min


  • banana 1 banana, peeled
  • butter 50g butter
  • double cream 2 tbsp double cream
  • egg yolks 3 egg yolks
  • full-fat milk 300ml full-fat crème fraîche
  • golden brown sugar 85g golden caster sugar
  • light brown sugar 50g soft light brown sugar
  • milk 100ml milk
  • puff pastry 250g puff pastry
  • vanilla pod 1 vanilla pod
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How to make it

  1. To make the ice cream, split the vanillapod in half lengthways and scrape outthe seeds.
  2. Put the pod and seeds in asaucepan with the cream and milk, andbring slowly to the boil. Meanwhile, ina bowl, whisk the egg yolks and sugartogether until pale.
  3. Pour the hot creammixture over the egg and sugar, whiskingcontinuously.
  4. Pour back into the pan, setover a gentle heat and stir with a woodenspoon.
  5. Heat gently until the custardmixture thickens enough to coat the backof the spoon, then remove from the heat.
  6. Pour the crème fraîche into a bowl andwhisk to loosen. Slowly pour in the hotcustard mixture, whisking as you go.
  7. Pourthe mixture into an ice-cream machineand churn until softly frozen.
  8. Transfer toa container, then freeze for 2 hrs to firm.To make the Tatins, roll out the pastryon a floured surface to the thickness of a£1 coin. Using the banana as a guide, cutout 2 pastry lids big enough to fit over thebanana, leaving a 1cm border around theedge.
  9. Place the pastry on a baking trayand put in the fridge.Set an ovenproof, heavy-bottomedfrying pan over a medium heat.
  10. Add thesugar, butter and cream, and cook for5 mins until the sugar has melted andthe caramel is bubbling.
  11. Add ½ tsp seasalt flakes. Slice the banana in halflengthways and place the 2 halves,cut-side down, into the caramel.
  12. Heat oven to 220C/200C fan/gas
  13. Place a pastry lid on top of each bananahalf, tucking each in tightly around theedges. This can be done 1 hr ahead.
  14. Transfer the pan to the oven and cookfor 20 mins until the pastry is risen andgolden. Quickly and carefully turn out the
  15. Tatins, sprinkle with a few flakes of seasalt and serve with scoops of crèmefraîche ice cream.