Prep: 45Min.
Cook: 70Min.
Yield: 6 Servings
Calories: /serv
Pâte Sucrée
1 ¾ cup (216g) all-purpose flour
⅓ cup (30g) almond flour
⅔ cup (80g) powdered sugar
¼ cup or 1 stick (113g) unsalted butter, chilled and cut into cubes
pinch of kosher salt
1 large brown egg, lightly beaten
1 tsp vanilla bean paste, or the seeds from one vanilla bean pod
Vanilla Bean & Rum Custard
1 can (396g) Eagle Brand® sweetened condensed milk
¼ cup (60ml) boiling water
3 tbsp (45ml) spiced rum
2 tsp vanilla extract
1 tsp vanilla bean paste, or the seeds from one vanilla bean pod
2 large brown egg yolks
1 large brown egg
1 tsp kosher salt
Brûléed Bananas
1-3 fresh bananas, depending on size
4-5 tbsp granulated white sugar
Caramel Sauce
4 tbsp (56g) unsalted butter
⅔ cup (133g) dark brown sugar
1 tbsp (15m) spiced rum
pinch of kosher salt
1 tbsp (30ml) rum
1 tsp vanilla bean paste, or the seeds from one vanilla bean pod
Optional Serving Suggestions
vanilla ice cream
whipped cream
crème anglaise
sour cream
NUTRITION INFORMATION