Eiffel Tower Restaurant Banana Souffle
Las Vegas' Treat
Ingredients:
2 cups Half & Half
4 oz plus 4 Tbsp. sugar
21/2 oz. Flour
5 eggs, separated
1 Banana
2 oz. Creme de Banana Liqueur
Preparation:
Butter 4 individual souffle cups with soft butter on a brush and sprinkle with sugar. Bring half & half with 2 oz. of sugar to a boil. In a mixing bowl, combine 2 oz. of sugar, 21/2 oz. flour and egg yolks. Pour the hot half & half and sugar mixture on top of the flour mixture, mix well and bring back to a boil. This should be the consistency of pastry cream. Set aside to cool. Beat egg whites very well with 4 tablespoons sugar. Add to souffle base 1 banana crushed in a bowl with a fork and 2 oz. Creme de Banana. Combine gently with the beated egg whites. Fill souffle cups and set in a water bath. Bake for approximately 35 minutes in a 375º oven. It is very important to serve the souffle immediately. Serve with vanilla sauce flavored with Creme de Banana or hot chocolate fudge sauce on the side.
Makes 4 servings
Courtesy of Executive Chef of Eiffel Tower Restaurant, Paris Casino, Las Vegas
 Paris Casino Las Vegas |
 Mandalay Bay Resort & Casino |