English Toffee and Fruit Desserts
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 5 min.
Preparation
ready in 3 h. 5 min.
Ready in
Ingredients
for
6
- For the banana pudding
- 1 large egg
- 1 large egg yolk
- 2 cups cream (18% fat)
- ¼ cup Corn starch
- 1 pinch salt
- 2 Tbsps unsalted butter
- ½ tsp vanilla extract
- 3 firm Banana
- For the meringue
- 2 large egg whites
- 1 pinch cream of tartar
- ½ cup sugar (scant)
Preparation steps
1.
For the caramel: combine the sugar and water in a pan over a low heat and stir until the sugar dissolves. Increase the heat and bring to a boil without stirring. Cook until a rich caramel colour. Remove from the heat and gradually stir in the cream (it will splutter). Stir until combined and set aside.
2.
For the banana pudding: whisk the egg and egg yolk until pale and blended.
3.
Whisk together 110ml1/2 cup of the cream, the cornflour and the salt until blended. Whisk into the caramel.
4.
Place the caramel mixture in a pan and whisk in the remaining cream. Heat, whisking constantly and bring to a boil. Reduce the heat and boil, whisking for a few seconds until thickened. Remove from the heat and continue whisking for a few seconds.
5.
Pour 1/3 of the caramel mixture into the whisked eggs, whisking constantly.
6.
Whisk into the caramel mixture in the pan and whisking constantly, bring to a boil. Cook for 1-2 minutes, until the custard is very thick. Remove from the heat and whisk in the butter and vanilla.
7.
Push the custard through a sieve into a bowl and leave to cool for about 1 hour. Stir the custard, cover the surface with cling film and chill for 1 hour.
8.
Place 4-6 heatproof glasses on a baking tray.
9.
Thinly slice the bananas and gently stir into the custard. Divide between the glasses.
10.
For the meringue: heat the oven to 180°C (160° fan) 350°F gas 4.
11.
Whisk the egg whites with the cream of tartar until until soft peaks form. Gradually whisk in the sugar and continue whisking until glossy and stiff, but not dry.
12.
Spoon the meringue on top of the puddings, spreading it to the edges.
13.
Bake for 12-15 minutes, until the meringue is tinged golden brown. Cool in the glasses, then chill until ready to serve.
