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balanced Chico

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balanced Chico

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Tempo de preparo

30 min(s)


12 servings

Nayara Ataide

  • Ingredients
  • Recipe
  • Ripe bananas10 unit(s)
  • Butter2 tablespoon
  • condensed milk1 unit(s)
  • Milk395 ml
  • Gems2 unit(s)
  • Egg whites2 unit(s)
  • Corn Starch2 tablespoon
  • Vanilla Essence1 teaspoon
  • Sugar3 tablespoon
  1. Cut the bananas into slices vertically, without making the slices too thin.
  2. Heat a skillet with the butter, and brown the bananas on both sides.
  3. Arrange the golden bananas on the platter where you will assemble the dessert. Reserve.
  4. With the pan off, add the condensed milk, most of the milk (save a part to dissolve the cornstarch), the sifted egg yolks and the vanilla.
  5. Mix well and turn on the fire. Add the corn starch dissolved in the rest of the milk, and stir non stop until it becomes a cream.
  6. Put the cream over the bananas. Reserve.
  7. Beat the egg whites and add the sugar. Place the meringue over the cream and bake for 10 minutes or until the whites are golden.
  8. After golden remove from the oven, wait to cool and take to the fridge for at least 8 hours.

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