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Crème-caramel and banana foster pizza

Ingredients

  • 1 can (300 millilitres) condensed milk (see instructions for dulce de leche)
  • 2 cups (500 grams) semi-sweet chocolate
  • 1 tablespoon (15 millilitres) cornstarch
  • 1 tablespoon (15 millilitres) cold water
  • Juice of 1 lemon
  • 1/2 cup (125 millilitres) brown sugar
  • 2 teaspoons (10 millilitres) pure vanilla extract
  • 2 ripe but firm bananas
  • 1/3 cup (80 millilitres) Grand Marnier
  • 1 tablespoon (15 millilitres) mint leaves for garnishing (chiffonade)
  • 1/2 cup (125 millilitres) toasted coconut flakes for garnishing
  • Whipped cream (optional)
  • Pineapple ice cream to serve

Directions

Dulce de leche:

  1. Remove the label from the can of condensed milk and discard. Place the can in a saucepan with water to cover and bring to a boil then turn the heat to simmer for two hours. Let cool before opening the can. Store the dulce de leche in a jar and keep in your refrigerator until ready to use on desserts.

Pizza:

  1. Melt chocolate over a double broiler.
  2. Spread the chocolate sauce over the ready-made dough and bake for approximately three minutes.  Remove from the oven and drizzle with the dulce del leche.
  3. Mix the cornstarch and water together and set aside.  Place a large skillet over medium heat add the lemon juice, sugar, vanilla, bananas and cook until sugar melts, add the cornstarch mixture.
  4. Remove the pan from the heat, pour the brandy over the banana mixture and ignite with a long lighter.  
  5. To assemble, spoon the bananas over the pizza, drizzle with caramel sauce then garnish with coconut flakes, mint leaves, whipped cream and serve with the ice cream.


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