• e-Buzz

[Sponsored] #UltraEaster Recipe 1: Banana Custard and Salted Caramel Pots

16 April 2019

Ultramel Recipe #1
Banana custard and salted caramel pots

Danone Ultramel Vanilla Custard
250 ml Fresh cream
1 Teaspoon cinnamon
Tennis biscuit or ginger biscuits
2 bananas
Brown sugar
100ml water
Lemon (to stop the bananas from getting brown)
Pecan or walnuts chopped

I would suggest we begin by making the salted caramel so that it can cool.
In a sauce pan pour water and about half a cup of sugar and bring the sugar mixture to a boil, let it bubble till you have the brown desired color and add about half a cup of cream and butter
Stir the mixture and add about half teaspoon of salt.
Viola.. That's the caramel sauce done.

Now for the actual custard cream.
In a bowl,  add 2 tablespoons of brown sugar and the teaspoon of cinnamon pour the cream and whip the mixture to soft peaks. Once the is whipped to the desired consistency, add about a cup of Danone Ultramel Vanilla Custard and whisk to combine and set aside.
Mash one of the bananas and cut the other into cubes and sprits the bananas with lemon juice to stop browning.
Add the mashed banana to the Danone Ultramel Vanilla Custard cream and the other banana can be cut into rounds and also added to the custard cream.
The next thing to do is to smash the biscuits and combine with some butter

Now the layering.
In a glass jar start with the crushed biscuits on the bottom layer and add the Danone Ultramel Vanilla Custard cream, then the next layer is the salted caramel and some toasted chopped pecan nuts for crunch.