Banana and Caramel Trifle
Banana and Caramel Trifle
Rating: (1 rated)
  • 1 ripe banana, sliced
  • 1 tablespoon (15 ml) lemon juice
  • 1/4 teaspoon (1 ml) vanilla extract
  • 1/3 cup (75 ml) sugar
  • 3 tablespoons (45 ml) cornstarch
  • 2 eggs
  • 2 cups (500 ml) milk, warm
  • Preparation
  • In a food processor, purée the banana with the lemon juice and vanilla until smooth. Set aside.
  • In a saucepan off the heat, combine the sugar and cornstarch. Add the eggs and combine with a whisk until smooth. Stir in the milk and puréed banana.
  • Bring to a boil, stirring and scraping the bottom of the pan. Simmer for about 5 seconds. Strain into a bowl and cover with plastic wrap directly on the pastry cream. Let cool and refrigerate for about 3 hours or until completely chilled.
  • Description
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