Cambodian Caramelized Ginger Bananas with Vanilla Ice Cream from Mighty Spice Cookbook by John Grego
To make the caramelized bananas, put the sugar and 6 tablespoons water into a shallow saucepan over a medium heat. Melt the sugar, shaking the pan occasionally, until it is bubbling and syrupy and ...
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Cooking tools:
- Saucepan
- Stove
- Measuring spoon
Ingredients
- 1 vanilla pod
- 300 ml/10½ fl oz/1 cup single cream
- 4 egg yolks
- 100 g/3½ oz/scant ½ cup caster sugar
- 300 ml/10½ fl oz/1 cup double cream
- 150 g/5¾ oz/scant ¾ cup caster sugar
- 2 1/2 cm/1 in piece root ginger, peeled and finely sliced
- 4 bananas, peeled and halved lengthways
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