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balanced Chico
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
10 servings
Paula Elisiane
@paulaefelix- Ingredients
- Recipe
- hot water2 cup
- Sugar for Caramel2 cup
- Bananas5 unit(s)
- Condensed Milk1 unit(s)
- Whole milk600 ml
- Sour cream1 unit(s)
- Cornstarch (cornstarch)2 tablespoon
- Gems3 unit(s)
- egg whites3 unit(s)
- Sugar for Glassê6 tablespoon
- Caramel In a pan, put the sugar to make the caramel and take it to the low fire. When it's melted, add the hot water. Stir constantly until it comes together. Remove from fire. Pour the caramel into an oven mold. Put a little bit at the beginning, so the shape doesn't crack. Peel the bananas and cut into slices. Pour over the caramel, filling well. Reserve.
- Cream Mix cornstarch and egg yolks. Pour the milk into a pan and bring to a boil. Add the yolks with the starch and mix. Add the cream and condensed milk. Mix well until thickened, approximately 15 minutes. Remove from heat and let cool. Put the white cream on top of the bananas
- glassê Beat the egg whites until lifted. Keep beating, but add the sugar. Place over the cream. Bake in a preheated oven at 200℃ until the meringue is golden. Place in the fridge until cool and serve cold.
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