Servings:six to eight.
Created at Brennan’s restaurant in New Orleans in 1951, this classic dessert was named after loyal customer Richard Foster. Firm, ripe bananas are sautéed in a rum-infused caramel sauce, then flambéed in front of diners and spooned over vanilla ice cream. For extra pyrotechnics, throw a pinch of cinnamon onto the sauce as it flames.
Read the Test Kitchen blog for tips onflambéing safely.
将香蕉转到平坦的侧面。将锅从火上取出，然后倒入朗姆酒。将锅放在高温下，然后carefully ignite the rum长比赛或打火机。轻轻摇动锅，直到火焰消退。从火上移开。
Place a generous scoop of ice cream in 6 to 8 individual heatproof dessert bowls. Arrange 2 to 3 pieces of sautéed banana around each scoop of ice cream. Spoon on the sauce and serve immediately.
Very delicious recipe and a nice spectacle meal. Don’t burn your kitchen down. You can also cut the bananas into rings.
出色的食谱！我和我的未婚夫一起制作了华夫饼，培根和含羞草，今天早上我可以为她的生日早餐而享用，她喜欢每一口。
This was a favorite dessert when we lived near New Orleans. I haven't tried it yet (I hate those reviews) but this recipe looks luscious and authentic.
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