Caramel banana meringue puddings
I was inspired to make these after watching Nici Wickes make yummy looking “banana puddings, Brazil style” on TV3’s World Kitchen. This is a healthier version – less sugar and less fat yet very delicious!
Time to make 30 minutes
2 tablespoons brown sugar
2 medium ripe bananas, cut into 1 cm slices
For the custard
4 tablespoons white sugar
300ml trim milk
2 egg yolks (use whites for topping)
1 teaspoon vanilla essence
2 teaspoons cornflour
For the meringue
2 egg whites
3 tablespoons caster sugar
2 tablespoons finely chopped walnuts (optional)
1. Pre-heat oven to 200C. In a pan, heat the brown sugar until it begins to bubble. add the chopped bananas and stir until well coated. Divide between 4 small ramekin dishes.
2. Prepare the custard. Heat sugar in a heavy bottomed small pan until it melts and turns golden brown. Add most of the milk and stir over low heat to dissolve the caramel. Mix the egg yolks, vanilla and cornflour with the remaining milk and add to the caramelised milk. Heat gently until thickened. Spoon or pour over bananas in the ramekins. Set aside while you make the meringue.
3. Beat the egg whites until soft peaks form and gradually add the caster sugar, one spoonful at a time. Beat until the meringue is thick and glossy. Add the walnuts and stir gently through. Spoon over custard layer and spread well. Bake for 15mins until the meringue is golden. If they start to burn, lower the temperature a bit. Enjoy hot or cold.
Healthy habits – apply to other desserts
- Base around fruit
- Use trim milk rather than full cream milk or cream
- Add walnuts for omega 3 fats and fibre