- 2 Egg whites
- 2 Egg yolks
- 1 Ripe banana
- 1/4 C White sugar
- 1 T Butter
- 1 T heavy cream
- 1/2 t vanilla
- 1/4 t Cinnamon
- 3 Pinches of salt
- 1/4 t Cream of tarter
First things first, separate your yolks from your whites. The key thing here is to not allow any yolk into your whites. And I mean any!!
In a sauce pan on medium high heat I throw my sugar, a T of butter, salt, and a T of water together. The sugar will start to bubble and you really don’t need to do anything except keep an eye on it. The sugar will start to change color and get dark. Take the caramel off the heat before it gets to your desired color because it will continue to darken slightly with the residual heat. Once off the heat add the T of heavy cream. Dont be alarmed it is going to bubble up just keep stirring until it is smooth and thoroughly mixed in. Allow the caramel to cool to touch.
Once the caramel is cool to touch temper it into the egg yolk and add the cinnamon and vanilla. Allow the egg mixture to cool to room temp.
Use cooking spray to coat your two ramekins and then add about 2 t of sugar to each dish and spread around so it is evenly coating the sides and bottom of the dish.
Last step!!! Either beat your egg whites with a whisk, which is what I do and it only takes about 4 minutes or use a hand mixer. Once you have light peaks add about 1/3 of the egg whites into the banana, caramel, yolk mixture and fold in. Do this until all the egg whites are incorporated.
Place your ramekins on the center rack in the oven that is preheated at 375 degrees.
This should take 12 minutes!!!
Garnish however you would like, more bananas, whipped cream…