Caramelized Banana Cream with Toasted Meringue

Directions

1. 1

   Peel the bananas and slice into 1-inch rounds. Set aside.

2. 2

   In a heavy-bottomed saucepan, melt ⅓ cup of sugar over medium heat, without stirring, until a golden caramel forms. Add the banana slices and lemon juice, stirring gently until the bananas soften and begin to melt into the caramel. Remove from heat and set aside.

3. 3

   Make the custard: in a saucepan, whisk together the condensed milk, whole milk, dissolved cornstarch, and strained egg yolks. Cook over low heat, stirring constantly, until the mixture thickens to a smooth, pourable cream. Remove from heat.

4. 4

   Beat the egg whites to stiff peaks using an electric mixer. Gradually add ½ cup of sugar and continue beating until the meringue is glossy and holds firm, shiny peaks.

5. 5

   In a large oven-safe dish, spread the caramelized bananas as the base, cover evenly with the custard cream, then pipe or spoon the meringue on top.

6. 6

   Place under a preheated broiler at 400°F (200°C) for 5–8 minutes, until the meringue turns a beautiful golden brown. Serve warm or at room temperature.