Toffee Bananas With Custard Recipes

Steps:

• Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.
• Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.
• Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.
• Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.

Steps:

• Prepare a batter by mixing together egg, flour, cornflour, custard powder and a little water (to make a runny batter).
• Heat oil in a wok, dip the banana pieces in the batter and deep fry.
• Remove, drain excess oil and keep aside.
• In a separate pot, cook the castor sugar along with water and oil till it turns golden in colour.
• Dip the friend banana pieces in the sugar syrup to coat evenly.
• Remove drain excess syrup and keep aside.
• Sprinkle sesame sees on top and dip in ice water for a few minutes.
• Remove and serve.

Steps:

• Preheat the oven to 350F (180C/gas 4).
• Butter four ramekin dishes, and sprinkle some sugar inside each, using the tablespoon of superfine sugar.
• Mix the remaining 2 tablespoons of sugar and the orange zest with the custard.
• Whisk the egg whites in a large, perfectly dry bowl until stiff. Using a large metal spoon, gently fold the egg whites into the custard.
• Spoon the mixture into the prepared ramekins and place on a baking sheet. Bake for 15-20 minutes until golden and risen.
• Meanwhile, to make the sauce, place all the ingredients into a pan and bring to the boil, stirring until smooth. Set aside and keep warm.
• Peel the bananas and slice in half lengthways. Heat a non-stick frying pan over medium-high heat and add the remaining ounce of butter. When it becomes golden brown, add a sprinkling of brown sugar and the halved bananas. Saute the bananas on both sides until nice and golden, taking care not to break them.
• To serve, arrange the warm bananas on individual plates with the souffle on the side. Pour the warm toffee sauce over the bananas and serve with a dollop of vanilla ice cream. If desired, decorate with a mint sprig.

Steps:

• Heat the sugar in a pan until dissolved and a caramel has formed.
• add butter, to form a toffee sauce.
• add the banana to the pan and shake to coat in toffee.
• heat 1-2 minutes.
• Custard:.
• heat the cream and milk in a pan until just coming to the boil.
• remove from heat.
• whisk egg yolks and sugar in a large bowl to combine.
• gradually pour the hot milk in, whisking constantly.
• return the mixture to the pan, stirring constantly.
• gently warm the custard through until thickened.
• spoon the toffee bananas onto a serving plate and pour custard over.
• serve.