Ingredients
- 40g butter
- 2/3 cup brown sugar
- 2-3 tablespoons dark rum
- 1 x 20cm sponge flan
- 250ml PHILADELPHIA Cream For Desserts, a double cream alternative
- 2 bananas, sliced
- 1/3 cup toasted flaked almonds, for decoration
Method
COMBINE the butter, brown sugar and ¼ cup PHILLY in a small saucepan, stirring over medium heat until sugar is dissolved. Turn off heat once sugar is dissolved and don’t continue stirring.
PLACE the sponge base onto a serving plate then brush with the rum. Stand for 10 minutes.
SPREAD ¾ of the PHILLY tub over the sponge base and top with the sliced banana. Drizzle liberally with the caramel sauce and scatter over the almonds. Serve immediately.
HANDY TIP: Only stir butterscotch sauce until sugar is dissolved, otherwise it will crystallise on standing.
The flan may be refrigerated but only for a short while, as the bananas will discolour.
PLACE the sponge base onto a serving plate then brush with the rum. Stand for 10 minutes.
SPREAD ¾ of the PHILLY tub over the sponge base and top with the sliced banana. Drizzle liberally with the caramel sauce and scatter over the almonds. Serve immediately.
HANDY TIP: Only stir butterscotch sauce until sugar is dissolved, otherwise it will crystallise on standing.
The flan may be refrigerated but only for a short while, as the bananas will discolour.
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