Roasted Banana Souffles with Caramel Sauce
A silence fell over the table when my friends first tasted this dessert, interrupted only by the sound of spoons being licked or dipped back into the ramekins for a second, then third mouthful. A silencing dessert is always a winning dessert in my book.
To make ahead: Refrigerate prepared ramekins (Step 1) and banana custard (Steps 2-5) for up to 1 day. Bring custard to room temperature before proceeding. Refrigerate caramel sauce (Step 6) for up to 3 days. Rewarm over low heat.
Equipment: Four 8-oz. ramekins