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Crème-caramel and banana foster pizza
Ingredients
- 1 can (300 millilitres) condensed milk (see instructions for dulce de leche)
- 2 cups (500 grams) semi-sweet chocolate
- 1 tablespoon (15 millilitres) cornstarch
- 1 tablespoon (15 millilitres) cold water
- Juice of 1 lemon
- 1/2 cup (125 millilitres) brown sugar
- 2 teaspoons (10 millilitres) pure vanilla extract
- 2 ripe but firm bananas
- 1/3 cup (80 millilitres) Grand Marnier
- 1 tablespoon (15 millilitres) mint leaves for garnishing (chiffonade)
- 1/2 cup (125 millilitres) toasted coconut flakes for garnishing
- Whipped cream (optional)
- Pineapple ice cream to serve
Directions
Dulce de leche:
- Remove the label from the can of condensed milk and discard. Place the can in a saucepan with water to cover and bring to a boil then turn the heat to simmer for two hours. Let cool before opening the can. Store the dulce de leche in a jar and keep in your refrigerator until ready to use on desserts.
Pizza:
- Melt chocolate over a double broiler.
- Spread the chocolate sauce over the ready-made dough and bake for approximately three minutes. Remove from the oven and drizzle with the dulce del leche.
- Mix the cornstarch and water together and set aside. Place a large skillet over medium heat add the lemon juice, sugar, vanilla, bananas and cook until sugar melts, add the cornstarch mixture.
- Remove the pan from the heat, pour the brandy over the banana mixture and ignite with a long lighter.
- To assemble, spoon the bananas over the pizza, drizzle with caramel sauce then garnish with coconut flakes, mint leaves, whipped cream and serve with the ice cream.
