Serves 4

Banana Butterscotch Pots

A decadent dessert - great for dinner parties or a family treat.


  • 350 ml cream
  • 6 egg yolks
  • 100 g caster sugar
  • 2 Dole bananas, pureed
  • 50 g butter
  • 100 g soft brown sugar
  • additional 50 ml cream
  • 2 Dole bananas, peeled and sliced


  1. Preheat the oven to 110°C.
  2. Bring cream to a simmer then set aside. Separately whisk together yolks, sugar and banana puree. Whisk into the cream.
  3. Pour into ramekins. Place in an oven dish and bake 15-20 minutes or until set. Chill for 4 hours.
  4. To serve, simmer butter and brown sugar together until it becomes thick and starts to darken. Stir in 50 ml of cream.
  5. Slice bananas and sauté on both sides in a well-greased pan.
  6. Pour butterscotch sauce over custards and top with the sautéed bananas.