Pot De Creme Recipe

Pot de Creme Directions

1. 1

   Prepare the Pot de Creme

   In a blender, combine the ripe bananas, heavy cream, sweetened condensed milk, eggs, and vanilla extract. Blend until smooth.

2. 2

   Bake the Custard

   Preheat the oven to 350°F (175°C). Pour the banana mixture into ramekins or small pots. Place them in a baking dish and fill the dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes until set.

3. 3

   Cool the Custard

   Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours.

4. 4

   Prepare the Whipped Marshmallow

   In a saucepan over medium heat, melt the butter and marshmallows together, stirring until smooth. Allow to cool slightly.

5. 5

   Assemble the Dessert

   Once the pots de creme are set and chilled, top each with a drizzle of caramel sauce, a dollop of whipped marshmallow, and a sprinkle of crushed pretzels. Finish with a pinch of salt.