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Banana Orange Caramel

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  Banana 1 , sliced
  Pear 1 , peeled, cored and sliced
  Ground cinnamon 1 Pinch
  Grated orange rind 1
  Orange juice 1
  Water 1 Tablespoon
  Sugar 1 Ounce (25 Grams)
  Eggs 2 , beaten
  Toasted almonds 2 Tablespoon (To Decorate)

Place the banana, pear, cinnamon, orange rind and juice in a saucepan and simmer for 5 minutes.
Remove from the heat and leave to cool.
Place the water and sugar in a saucepan and heat gently until dissolved.
Bring to the boil and boil steadily until a rich golden brown caramel is formed.
Pour into buttered dariole moulds or individual dishes.
Strain the eggs over the fruit and stir well.
Pour into the moulds.
Place in a roasting pan containing enough water to come halfway up the dishes.
Cook in a preheated cool oven, 150°C (300°F), Gas Mark 2, for 25 to 30 minutes or until just firm.
Leave in the refrigerator overnight.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 686 Calories from Fat 244

% Daily Value*

Total Fat 27 g40.9%

Saturated Fat 4.3 g21.6%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 154.8 mg6.4%

Total Carbohydrates 101 g33.5%

Dietary Fiber 13.6 g54.3%

Sugars 66.8 g

Protein 22 g43.5%

Vitamin A 17.1% Vitamin C 144.9%

Calcium 18.5% Iron 21.4%

*Based on a 2000 Calorie diet

Banana Orange Caramel Recipe