The dilemma of a fasting person is such, that while you want to make incredibly complex, beautiful dishes for Iftar (the breaking of our fast), you simply do not have the energy needed to do so. Come 1 pm, dehydration sets in, and all that food you stuffed yourself with at Suhoor (the pre-fasting meal) feels like a distant memory. All you really feel like doing is curling up in bed and looking at pictures of food on Instagram and Pinterest. With six solid hours to go for sunset.
And because it’s summer, a hot meal is just not enough to satisfy a stomach that’s been deprived for more than half the day. Dessert is a must on the Iftar table, preferably one that is cold and comforting.
In one such afternoon of laziness, hunger and humidity, we decided to pick up a few packets of Green’s Creme Caramel mix, to remind us of the comfort food of our childhood. A fleeting ‘should we make this from scratch’ thought was put to rest by a recent memory of terribly burnt caramel.
While all we had intended was to make a plain ol’ creme caramel, our Dubai-fied taste buds declared it too monotonous a flavor. Where is the dash of fruit, the splash of sauce, the depth of flavor, they demanded. And so a more Dubai appropriate Coconut Banana Bread Pudding was created. It took a convenient 10 minutes to prepare, and was polished off in less time than that by six hungry fasting people (so serving sizes might be skewed given our giant iftar appetites).
If you’d rather make the custard from scratch, you can do that, but if you do use a mix, no one needs to know ;).
Do give this a try when you’re in the mood for a lazy dessert that looks way harder to cook than it is. And if you do, let us know how fast it disappeared on YOUR table :D.