This recipe is a cross between banoffee pie and banana pudding with the light texture of a souffle —Norhan Tarek
- Serves 4
- For the custard:
Sticky rice flour ( can substitute with corn starch)
- For the meringue and assembly:
Cream of tartare
Bananas (from 3 very small bananas)
Dulce de leche
Graham crackers, crumbled
Melted butter, for the ramkins
Sugar, for the ramkins
In This Recipe
- To make the custard: place the milk in a small saucepan over medium heat and bring it to the boil.
- Place the yolks, sticky rice flour and vanilla in a bowl and whisk to combine. Pour the milk into the egg mixture very slowly while whisking continuously to temper the eggs.
- Pre-heat the oven to 200°C. Brush 4 ramkins with melted butter. Put 2 teaspoon of sugar in each ramkin an roll it around so that the sugar covers the buttered surfaces evenly. Tip out any excess sugar.
- To make the meringue: In a bowl of a stand mixer, whisk the egg whites with a pinch of salt on low until frothy and add the sugar gradually then cream of tartare and continue whisking till it reach medium peaks.
- In a large bowl, puree the bananas with a potato masher or a fork it should have some bits and not completely smooth. Whisk in the custard. Add 1/3 of the meringue and fold to lighten up the custard then add the rest and fold gently to combine.
- Spoon the mixture into the prepared ramkins and fill half way through. Add 1 tbsp of dulce de leche and 1/4 of the crumbled graham crackers in each ramkin then fill with rest of the mixture. Smooth with a palette knife and tap gently to remove any trapped air.
- Place the ramkins on a baking tray and bake for 10-15 minutes. Serve immediately.