- 3 medium ripe bananas
- 2 Tbsp butter
- 2 Tbsp brown sugar
- 1/2 can (200ml) condensed milk
- 300ml milk (full or semi-skimmed)
- 3 egg yolks (use whites for topping)
- 1 heaped Tbsp corn flour
- 1 tsp vanilla essence or Heilala Vanilla extract
- 3 egg whites
- 6 Tbsp caster sugar
- zest of 1 lime
Prepare the bananas
In a pan, melt the butter and sugar and heat until it bubbles and begins to caramelise. Peel and chop the bananas into large chunks (approx. 1 inch) and add to the pan. Turn the heat off and stir until the bananas are well coated in the caramel mix. Spoon this evenly into 6 x 150ml ramekins.
Prepare the custard:
Pour condensed milk into a saucepan, add the milk and vanilla essence. Separate the eggs (reserving the egg whites) and add the egg yolks to the custard. Finally, add the corn flour and whisk it in until fully dissolved. Heat over a low heat until the custard thickens (about 5-10 minutes), stirring constantly. Ladle the custard over the layer of banana in the ramekins. Set it aside while you make the meringue.
Make the meringue:
Beat the egg whites into soft peaks and gradually add the caster sugar, one spoonful at a time. Beat until the meringue is thick and glossy. Add the lime zest, stirring it gently through. Spoon the meringue on top of the custard layer and spread well.
Bake for 15 minutes until the meringue is slightly brown. Watch them as they can burn quickly!
These puddings can be eaten hot or cold.