Ingredients:
- 4-8 bread rolls
- 4 eggs
- 1 pint Sweet Condensed Milk
- 1 pint Evaporated Milk
- 4 medium Bananas
- 2 Oranges
- 1 Lemon
- 2-3 small Limes
- Granulated Sugar
- Ginger
- Nutmeg
- Ground Cinnamon
- Vanilla Paste/Extract
- Mint Leaves (optional garnish)
Directions:
(Note: most of these components can be created separately, in advance.)
- Cut buns open and toast buns in a hot pan (medium heat).
- Create the crème anglaise in a separate bowl. Add 4 eggs and ¼ cup of sugar. Whisk thoroughly.
- Add 1 teaspoon of ginger, 1 teaspoon of nutmeg, 1 teaspoon of ground cinnamon to the crème anglaise bowl. Also add zest from 1 orange, zest from half a lemon, and zest from 2-3 limes.
- Then add a pint of sweet condensed milk and half a pint of evaporated milk to the mix. Whisk everything together. Add a glug of vanilla paste/vanilla extract.
- Whisk the crème anglaise till the texture is a little thicker than heavy cream.
- When bread is toasted, take off the stove top.
- In a separate pan, turn up to medium-high and add a knob of butter. Let the butter melt down.
- Soak the toasted bread in the crème anglaise mix, and then add the soaked bread to the hot pan. Make sure you hear a sizzle; if you don’t, turn the heat up.
- Toast the open-faced bread rolls on both sides. Make sure not to burn them. Cook till they’re golden brown on both sides.
- In a separate bowl, add orange segments from two oranges. Add any left over lime/lemon zest, and add juice from half a lemon and half a lime to the same bowl.
- In a separate pan, start your caramel. On medium-low heat, add butter and about ½ – 1 cup of sugar. Add some of the citrus juice from the bowl to get the caramel started quicker. Keep a close eye on it so it doesn’t burn.
- Once the caramel is golden brown, add ½ a pint of evaporated milk. Bring to a boil to thicken it. Once at a boil, stir, and then bring down to a simmer. Once caramel achieves a thick consistency, take off heat and set aside.
- Slice 4 bananas. Add to the citrus bowl.
- In a separate hot pan, add a knob of butter. Once butter is melted, add the bananas and citrus mix to the high-heat pan. Add a little bit of vanilla paste/extract. Toss and cook for about 30 seconds, and then take off the heat.
- Plate the dish – add the toasted buns as the base, add the banana-citrus mix over the bread, and finally, drizzle the caramel over the dish.
- Garnish with lime zest and mint.
