Brazilian Caramel Banana Meringue Dessert
A beloved Brazilian classic featuring layers of homemade caramel, fresh banana slices, a silky condensed milk custard, and a golden toasted meringue. Impressive to serve yet surprisingly simple to make.
🛒 Ingredients
6 servings
- 2 cups sugar (for the caramel)
- 5 ripe bananas
- 1 can sweetened condensed milk (14 oz / 397 g)
- Same amount of whole milk
- 1 tablespoon cornstarch
- 3 egg yolks, strained
- 3 egg whites
- 6 tablespoons sugar (for the meringue)
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Directions
- 1
Preheat oven to 350 °F (180 °C). In a heatproof baking dish, melt the 2 cups of sugar directly over medium heat without stirring until it turns a deep golden caramel. Remove from heat and set aside to cool completely.
- 2
In a saucepan, whisk together the condensed milk, whole milk, strained egg yolks, and cornstarch. Cook over medium heat, stirring constantly, until the custard thickens and just begins to simmer. Remove from heat and let cool to lukewarm.
- 3
Peel the bananas and slice them diagonally into roughly ½-inch (1 cm) rounds. Arrange them snugly over the cooled caramel layer, covering the entire base of the dish.
- 4
Pour the lukewarm custard evenly over the banana layer.
- 5
Beat the egg whites to stiff peaks. Gradually add the 6 tablespoons of sugar, whisking continuously until the meringue is glossy and holds firm peaks.
- 6
Spread the meringue over the custard, creating swirls or peaks with a spatula. Bake for 10–15 minutes until lightly golden on top. Serve warm or chilled.
💡 Chef's Tip
Let the caramel cool fully before adding the bananas — warm caramel will overcook them. Straining the egg yolks ensures a perfectly smooth, lump-free custard.
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