Recipe courtesy of Emeril Lagasse
Print
Yield:
12 servings

Ingredients

  • 1/2 cup Myers Rum
  • 1 quart of cream
  • 8 egg yolks
  • 12 (3-inch) tart shells of graham cracker crust
  • 3/4 cup caramel sauce
  • 4 egg whites
  • 1/4 cup sugar
  • 4 tablespoons butter, cut into cubes
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 4 ripe bananas, peeled and cut lengthwise into halves
  • 1/4 cup banana liqueur

Directions

In a large saute pan, melt the butter. Stir in the brown sugar and cinnamon. Add the bananas and baste them with the syrup for 2 minutes. Pull the saute pan off the burner. Carefully add the banana liqueur and rum. Place the pan back on the stove and shake the pan a couple of times. The pan should flame, if not, ignite the pan with a match. Shake the pan back and forth until the flame dies, basting the bananas continuously. Remove from the heat and cool completely. In a food processor, fitted with a metal blade, add the banana mixture and puree until smooth. In another saucepan, add the cream. Bring the liquid to a gentle boil. Whisk the egg yolks together.

Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Whisk the banana mixture into the cream mixture. Mix thoroughly and cool completely. Add the banana/cream mixture to the electric ice cream machine. Process according to manufactures directions. Place a tablespoon of the caramel over each tart shell. Spread a heaping 1/2 cup of the ice cream over the caramel sauce, filling each tart shell completely. Place the tarts in the freezer until frozen, about 1 hour. In the bowl of an electric mixer, fitted with a wire whip, whip the egg whites until soft peaks form. Add the sugar and continue to beat to stiff peaks. Remove the tarts from the freezer and spread the meringue over ice cream. Place the tarts on a baking sheet and place in the oven. Bake until the meringue is golden brown, about 4 to 5 minutes. Remove from the oven and serve.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce

Banana Caramel Cream Pie

Recipe courtesy of Kelsey Nixon

Bananas Foster with Spiced Rum

Recipe courtesy of Vincent Pesiri

Cream Pie

Recipe courtesy of Kelsey Nixon

Mom's Cream Cheese Pie

Recipe courtesy of Tiffani Thiessen

Ice Cream Base

Recipe courtesy of Zoë François

Speedy Ice Cream Cake

Recipe courtesy of Siba Mtongana

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here