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Good Eats! A Treasury Of Favorite Recipes
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) Form doodads by holding the spoon 12 to16 inches over the caramel and drizzling the
patterns on the parchment. (Hint: allow the spoon to “unload” into the pan for a few
seconds before attempting doodad. This will allow a narrower stream.) Quick back and
forth motions or side to side movements are best.
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) It’s all in the wrist. Allow doodads to cool for 15 minutes then peel the paper off (not
the other way around).
) Stack in an airtight container with wax paper between each piece.
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CARAMEL SAUCE
) After making 15 to 20 doodads, you should have sufficient caramel remaining to move
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on to the sauce phase. So, return the remaining caramel to medium high heat and continue
cooking until you see the first sign of smoke.
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(
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0) Immediately remove from the heat, and add the cream, all at once, at arms length.
It will boil furiously.)
1) Once the mixture calms down, return to medium heat and boil 3 more minutes, stirring
occasionally.
2) Cool to room temperature, move to squirt bottle and refrigerate for up to a week.
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BANANAS BRULEE
3) To make the bananas brulee, quarter the bananas (peel on) and rub into sugar to coat
thoroughly.
4) Remove peel and place on cooling rack over several layers of foil. (Don’t try this on
your dining room table.)
5) Don your safety goggles and fire up your torch. Hold the torch so that the very tip of
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the flame barely touches the banana, and move quickly back and forth until the sugar
melts, turns brown and bubbles.
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6) As soon as it looks like caramel, move on. You know you’ve got it down when a
solid, glasslike sheet of gold (no graininess) has formed on the banana.
BANANA SPLITSVILLE
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7) To do the split (so to speak), squirt a pattern of caramel sauce on a chilled plate, top
with 4 banana pieces (Lincoln log style), top with the ice cream of your choice (we like our
peachy vanilla from “Churn Baby Churn” and finally, a doodad.
BANANA SPLITSVILLE
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