Banoffee Souffle

Name: Banoffee Souffle
Ingredients: For the custard:; 300 milliliters Milk; 2 Egg yolks; 2 tablespoons Sticky rice flour ( can substitute with corn starch); 1 teaspoon Vanilla extract; For the meringue and assembly:; 3 Egg whites; 60 grams Sugar; 1 teaspoon Cream of tartare; Pinch Salt; 150 grams Bananas (from 3 very small bananas); 4 tablespoons Dulce de leche; 6 Graham crackers, crumbled; Melted butter, for the ramkins; Sugar, for the ramkins

15 ingredients

7 steps

Ingredients

For the custard:
300 milliliters Milk
2 Egg yolks
2 tablespoons Sticky rice flour ( can substitute with corn starch)
1 teaspoon Vanilla extract
For the meringue and assembly:
3 Egg whites
60 grams Sugar
1 teaspoon Cream of tartare
Pinch Salt
150 grams Bananas (from 3 very small bananas)
4 tablespoons Dulce de leche
6 Graham crackers, crumbled
Melted butter, for the ramkins
Sugar, for the ramkins

Directions

1

To make the custard: place the milk in a small saucepan over medium heat and bring it to the boil.
2

Place the yolks, sticky rice flour and vanilla in a bowl and whisk to combine. Pour the milk into the egg mixture very slowly while whisking continuously to temper the eggs.
3

Pre-heat the oven to 200°C. Brush 4 ramkins with melted butter. Put 2 teaspoon of sugar in each ramkin an roll it around so that the sugar covers the buttered surfaces evenly. Tip out any excess sugar.
4

To make the meringue: In a bowl of a stand mixer, whisk the egg whites with a pinch of salt on low until frothy and add the sugar gradually then cream of tartare and continue whisking till it reach medium peaks.
5

In a large bowl, puree the bananas with a potato masher or a fork it should have some bits and not completely smooth. Whisk in the custard. Add 1/3 of the meringue and fold to lighten up the custard then add the rest and fold gently to combine.
6

Spoon the mixture into the prepared ramkins and fill half way through. Add 1 tbsp of dulce de leche and 1/4 of the crumbled graham crackers in each ramkin then fill with rest of the mixture. Smooth with a palette knife and tap gently to remove any trapped air.
7

Place the ramkins on a baking tray and bake for 10-15 minutes. Serve immediately.