1/2 cup sugar – and – 1/3 cup sugar
1 tsp fresh lemon juice – and – 3 tsps fresh lemon juice
1 cup 1% milk
2 large eggs
1 tbsp dark rum – optional
1 tsp pure banana extract – NOT imitation
1 tsp pure vanilla extra
1/4 tsp cinnamon
2 bananas – pureed
In a heavy bottom saucepan, place 1/2 cup sugar, 1 tsp lemon juice and 3 tbsps water.
Heat over medium high heat for about 6 minutes or until mixture is golden – do not stir but
“swirl” the mixture during the cooking time. Remove immediately and pour into a 1 qt.
soufle dish or a cake pan. Holding the soufle dish with two hands, swirl the mixture quickly
around the bottom and halfway up the sides – keep swirling until the caramel has set. This will only
take a minute or so.
Filling – put the milk in a saucepan and just bring to a boil. Remove immediately and set aside.
In a bowl, place the two eggs, 1/3 cups sugar, cinnamon, banana and vanilla extracts and whisk
till blended. Put the banana puree in and mix well. Slowly pour the milk into the mixture,
whisking the entire time so you do not curdle the eggs. Pour all into the soufle dish.
Put the soufle dish into another baking dish and pour water into the baking dish so that it
comes up to about 1″ of the soufle dish.
Bake at 325 degrees for 20-30 minutes or until a knife inserted halfway into the center of the
soufle comes out clean. Cool to room temperature and then put into the refrigerator for about
2-3 hours until well chilled.
Remove from the refrigerator Run a small knife carefully along the edge of the soufle and then
invert it onto a serving plate. The dish should come away easily.
You can now garnish with fresh bananas or whipped cream or ice cream. To be even more decadent,
serve with a bit of caramel sauce.
NOTE: If you do not have pure banana extract or emulsion – do not use – just use vanilla
NOTE: This recipe makes enough filling or 6 ramekins