Ingredients
- 3 bananas
- 1 cup full fat milk
- ½ cup double cream
- 1 tsp vanilla extract
- 100g cater sugar (40g for the custard, 60g meringue)
- 3 egg yolks
- 1 tbsp. plain flour
- 4 egg whites
- 1 tsp cream of tartar
Method
- Preheat the oven to 180°C
- Place the bananas on a lined baking tray and roast until the skin is black and the inside is soft.
Remove the banana from the skins. - Using a blender, puree the banana, milk, and cream together until smooth.
- Transfer this mixture into a saucepan and bring to the boil over a medium heat.
- In a separate bowl, mix 40g of the caster sugar, vanilla, and egg yolks until light and fluffy.
- Add the flour to the egg mixture, mixing to get rid of any lumps.
- Add this to the hot banana mixture, return to the heat and cook until a thick custard has formed.
- Remove from the heat and spread onto a baking tray, this will help it cool quickly.
- To make the meringue, whisk the egg whites and cream of tartar until soft peaks are beginning to form.
- At this point gradually add the 60g of caster sugar, until the mixture is glossy and shinny.
- Place into the oven and allow it to warm up. Prepare your ramekins by brushing them with soften butter and sugar (this can be done before hand)
- Fold the banana mixture into the meringue mixture, taking care to not mix too vigorously, because you don’t want to lose any of the air.
- Divide this mixture between the ramekins and place into a preheated oven for at least 15 minutes. (We filled 4 ramekins, but this will depend on the size of the ramekin)
- Once they have risen beautifully, remove from the oven and dust with icing sugar and serve immediately.