Baked Alaska Recipe
banana ice cream, brown butter rum cake, toasted meringue, rum sauce, carmelized banana
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Ingredients
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Banana Ice Cream
Brown Butter Rum Cake
Toasted Meringue
Rum Sauce
Caramelized Banana
Method
Banana Ice Cream
Prepare the Ice Cream
In a blender, combine the ripe bananas, heavy cream, sweetened condensed milk, and vanilla extract. Blend until smooth. Pour the mixture into a container and freeze for at least 4 hours or until firm.
Brown Butter Rum Cake
Make the Cake
In a saucepan, melt the butter over medium heat until it turns brown and has a nutty aroma. Set aside to cool. In a mixing bowl, combine the brown butter, sugar, and eggs, mixing until well combined. Add flour, baking powder, and salt, mixing until just combined. Stir in the dark rum. Pour the batter into a greased cake pan and bake at 350°F (175°C) for 25-30 minutes or until a toothpick comes out clean.
Toasted Meringue
Prepare the Meringue
In a mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form. Spread the meringue over the top of the assembled Baked Alaska and use a torch to toast the meringue until golden brown.
Rum Sauce
Make the Rum Sauce
In a saucepan, combine dark rum, brown sugar, and butter. Cook over medium heat until the sugar dissolves. Stir in the heavy cream and simmer until slightly thickened. Remove from heat.
Caramelized Banana
Caramelize the Bananas
In a skillet over medium heat, melt the butter and add the brown sugar. Cut the bananas in half lengthwise and place them in the skillet, cooking until caramelized on both sides.