Banana Compote with Condensed Milk Cream
A comforting Brazilian dessert that fills the kitchen with spice: banana rounds slowly compoted with sugar, cloves and cinnamon, then covered in a silky sweetened condensed milk cream. The contrast between the golden compote and the velvety custard is irresistible. Serve it well chilled — it wins everyone over at the table.
🛒 Ingredients
10 servings
- 10 large ripe bananas (or 12 medium), sliced into rounds
- 2½ cups sugar (about 500 g)
- 1 cup filtered water (250 ml)
- 6 whole cloves
- 2 cinnamon sticks
- 1 can sweetened condensed milk (397 g)
- 1½ cans whole milk (about 600 ml)
- 2 egg yolks
- 1 heaped tablespoon cornstarch
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Directions
- 1
In a saucepan, combine the banana rounds, sugar, cloves, cinnamon sticks and water. Simmer gently until the bananas turn nicely golden and the syrup thickens. Set aside.
- 2
In a second saucepan, pour the sweetened condensed milk and the egg yolks, then stir in the milk already whisked with the cornstarch.
- 3
Cook over very low heat, stirring constantly, until the cream thickens and pulls away from the bottom of the pan.
- 4
Spoon the banana compote into a baking dish, then spread the condensed milk cream evenly over the top.
- 5
Let cool to room temperature, then refrigerate for at least 3 hours.
- 6
Serve well chilled.
💡 Chef's Tip
Pick ripe but still firm bananas so they hold their shape. Let the syrup turn golden without browning too far, as over-caramelised sugar turns bitter. The custard needs constant stirring over very low heat: it is ready when it coats the back of a spoon. An overnight chill deepens the flavour.
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