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Pan Fried Pound Cake with Cinnamon Ice Cream and Flambeed Bananas (Emeril Lagasse) Recipe

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Pan Fried Pound Cake with Cinnamon Ice Cream and Flambeed Bananas (Emeril Lagasse)
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Ingredients
20
Count
Nutrition
1422
Calories
Total time
15
Minutes
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Ingredients:

Directions:

  1. For the seared pound cake and flambeed bananas:
  2. Place a 12-inch saute pan over medium heat. Butter each side of the pound cake slices with 1 1/2 teaspoons of the room temperature butter. Once the pan is hot, place the pound cake slices in the pan, and saute for 1 minute per side. Remove each cake slice to 1 of 4 plates. Wipe out the pan, and return it to the stove. Increase the heat to medium-high and allow the pan to get hot for a minute. Add 2 tablespoons of the cold butter to the pan, when the butter has melted, add the bananas to the pan and saute, stirring often for 1 minute. Add the brown sugar to the pan as well as the cinnamon, nutmeg, vanilla extract and the salt. Continue to cook the bananas for an additional minute, and remove the pan from the heat. Add the rum, ignite with a long kitchen match and let burn until the flame subsides. Return the pan to the stove. Cook the bananas for another 30 seconds before removing them from the heat. Swirl the remaining tablespoon of cold butter into the banana mixture.
  3. To serve, place a scoop of ice cream on top of each slice of sauteed pound cake, and top with equal portions of the flambeed bananas. Garnish with mint leaves and serve immediately.
  4. Cinnamon Ice Cream:
  5. Combine the half-and-half, vanilla bean and seeds, cinnamon sticks, cinnamon and salt, in a non-reactive saucepan over medium heat. Bring the half-and-half just to a boil to scald it, and remove the saucepan from the heat.
  6. Combine the sugar and egg yolks in a bowl and whisk until pale yellow and thick. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking in between each addition, until all is used. Pour the mixture back into the saucepan reduce the heat to medium-low, and cook, stirring, over medium heat, for 5 to 6 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat, strain through a fine mesh sieve and cool completely. Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time. Place ice cream in a freezer-safe container and freeze until firm, about 8 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1422.38 Kcal (5955 kJ)
Calories from fat 712.81 Kcal
% Daily Value*
Total Fat 79.2g 122%
Cholesterol 559.63mg 187%
Sodium 791.74mg 33%
Potassium 1272.9mg 27%
Total Carbs 154.47g 51%
Sugars 111.84g 447%
Dietary Fiber 6.68g 27%
Protein 27.01g 54%
Vitamin C 12.6mg 21%
Vitamin A 0.1mg 5%
Iron 6.6mg 36%
Calcium 388.2mg 39%
Amount Per 100 g
Calories 209.73 Kcal (878 kJ)
Calories from fat 105.1 Kcal
% Daily Value*
Total Fat 11.68g 122%
Cholesterol 82.52mg 187%
Sodium 116.74mg 33%
Potassium 187.69mg 27%
Total Carbs 22.78g 51%
Sugars 16.49g 447%
Dietary Fiber 0.99g 27%
Protein 3.98g 54%
Vitamin C 1.9mg 21%
Iron 1mg 36%
Calcium 57.2mg 39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.2
    Points
  • 39
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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