Firstly, if you celebrate this holiday, I want to wish you a Happy Easter, with people you love, friends or family. Feliz Páscoa!
Secondly, I need your help. I have a dilemma, and hopefully you can help me with it.
The Brazilian name for this recipe is Torta de Banana com Creme e Suspiro, if I translate it a word-to word, it would be Banana, Custard and Meringue Pie, but what we call pie in America has a crust, but not this recipe, so what should I call it? If not a pie what should be the name for it? So, can you help me?!?!?!
This is the kind of dessert you like to have handy when you are short of time. Extremely simple to pull together, yet delicious and light.
I love them all, banana, vanilla custard, and meringue, and have all three together to me is pure delight.
Banana, Custard & Meringue
Makes about 4
1st layer - Banana Compote
♥ 4 bananas
♥ 1 tbsp sugar for each banana (I used demerara)
♥ 3/4 cup water
♥ lime juice of half lime
Place the sugar in a saucepan over low heat stirring constantly until it's crumbly.
Pour a cup of boiling water in to the pan and stir until the sugar dissolves. ♥ Always be careful not to spill boiling water on yourself when you pour it over the crumbly sugar.♥
Add the bananas, sliced, and then the lime juice.
Place the smooth mixture in an oven safe dish.
2nd layer - Custard
♥ 2 1/2 cups milk
♥ 2 tbsp cornstarch
♥ 1 tbsp sugar
♥ 2 egg yolks
♥ 1 tbsp unsalted butter, softened
♥ 2 tsp vanilla extract
Mix the cornstarch, one spoon at a time, with 1/2 cup of milk. Stir it slowly until the cornstarch is completely dissolved, and keep on the side.
Place the remaining milk in a saucepan over medium heat, stir the egg yolks to dissolve them and add them to the saucepan. Add the vanilla. Stir this mixture slowly.
Gradually pour the dissolved cornstarch into the saucepan. Add sugar and butter. Continue stirring until it becomes a thick and creamy texture. Do not let it boil.
Pour this mixture on top of the banana compote.
3rd layer - Meringue
♥ 2 egg whites
♥ 4 tbsp sugar
Beat the egg white with an electric mixer until soft peaks form.
Add the sugar, 1 tablespoon at a time, gradually, while beating on high speed. Adding the sugar too quickly will knock air out of the egg whites and make them difficult to mix thoroughly.
The texture should be thick and shiny.
Gently spread the meringue over the custard.
Bake just a couple of minutes until the meringue turns light brown. you can also broil it until browned.
Chill for about 2 hours, or less, if you can't wait to enjoy it.