Gingered Banana Custard Brulee
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| Madeira cake 6 slices | ||
| 1 pkt ginger biscuits | ||
| 6.00 | pc | Bananas |
| 30.00 | ml | KNORR Lemon Juice 6 x 2L |
| 15.00 | g | CARTE D'OR Custard Powder 2,5kg |
| 300.00 | ml | Milk |
| 15.00 | g | Sugar |
| 45.00 | ml | CARTE D’OR Mango Apricot Sauce |
| 45.00 | ml | Brown Sugar |
Preparation
1. Break the cake and biscuits into chunks and arrange in an oven proof dish.
2. slice the bananas and toss in the lemon juice
3. Blend together 50 ml cold milk and 15g custard powder. bring the rest of the milk and sugar to a boil. add custard mixture to this and return to the heat, bring back to the boil and cook for 3 minutes, stirring well.
4. Gently fold the mango apricot sauceintot he custard, fold in the bananas and spoon mixture over the ginger cake .
5. Top with the brown sugar and place under a hot grill for 2-3 minutes to caramelize. chill to set firm again if you wish or serve when required
Recipe review
(0 Ratings, 0 Reviews)
