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China Grill Bananas in a Box
For the caramel sauce:
2 C. sugar
1/2 C. water
1/8 t. cream of tartar
1 C. heavy cream
For the pastry cream:
1 C. caramel sauce
1 1/4 C. milk
1 C. milk
15 egg yolks
2 T. all-purpose flour
1 t. cornstarch
For the bananas:
1 T. butter
9 bananas, cut in half
1 T. sugar
1/4 t. cinnamon
For the Caramel Box (Tuile):
1 lb. butter
1 lb. confectioners' sugar
1/2 C. light corn syrup
1 1/2 C. all-purpose flour
For the caramel sauce:
Bring to the boil the sugar, water, cream of tartar and heavy cream. Set aside.
For the pastry cream, bring to the boil 1 cup caramel sauce and the 1 1/4 cups
milk. In bowl, mix together the 1 cup milk, egg yolks, flour and cornstarch.
Sift mixture through a fine mesh strainer.
For bananas:
Melt butter, add bananas, sugar and cinnamon and toss until all sugar has
caramelized (about 2 minutes). Set aside.
For the Caramel Box:
Mix together the butter and confectioners' sugar until light and fluffy. Add the
corn syrup and flour and whip well. On a nonstick baking sheet spread out
mixture into lines (7 inches long by 3 inches wide). Bake in a preheated, 300�F.
oven for 10 minutes or until golden brown. When you remove the tuiles from the
oven, immediately wrap each tuile around a greased rolling pin. When set, remove
by sliding off the pin and let cool.
To assemble, toss bananas with pastry cream. Fill tuiles with banana mixture and
top with whipped cream. Drizzle remaining caramel sauce over top.
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