Banana Puddings Brazil Style!
Ingredients
2 tablespoons butter
2 tablespoons brown sugar
3 medium ripe bananas
FOR THE CUSTARD LAYER
1/2 can of condensed milk (200ml)
300ml milk
1 teaspoon vanilla essence
3 egg yolks (use whites for topping)
1 heaped tablespoons corn flour
FOR THE MERINGUE LAYER
3 egg whites
6 tablespoons caster sugar
Zest of one lime
Description
Brazil - Rio
Method
Pre-heat oven to 200 C. Grease a glass oven-proof dish.
In a pan, melt the butter and sugar and heat until it bubbles and begins to caramelize. Peel and chop the bananas into large chunks (approx 1 inch) and add to the pan. Turn the heat off and stir until the bananas are well coated in the caramel mix. Spoon this evenly into six 150ml ramekins.
Now prepare the custard. Pour condensed milk into a saucepan, add the milk and vanilla essence. Add the egg yolks. Finally add the corn flour and whisk it in until fully dissolved.
Heat over a low heat until the custard thickens (about 5-10 minutes), stirring constantly. Ladle the custard over the layer of banana in the ramekins. Set it aside while you make the meringue.
Beat the egg whites until soft peaks form and gradually add the caster sugar, one spoonful at a time. Beat until the meringue is thick and glossy. Add the lime zest, stirring it gently through.
Spoon the meringue on top of the custard layer and spread well.
Bake for 15mins until the meringue is slightly brown. Watch them as they can burn quickly! These puddings can be eaten hot or cold.
Categories
Desserts
Fruit
World Kitchen Series 5
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