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Friday, June 8, 2018

Banana-Caramel Dessert With Cream


  • Banana — 2 PCs
  • Caramel sauce
  • Whipping cream

For the cream:
  • Sugar-2/3 Cup
  • Starch — ¼ Cup
  • Salt — ½ teaspoon
  • Milk-3 cups
  • Egg — 2 PCs
  • Butter-2 tablespoons
  • Vanilla – 1 tablespoon
  • Cookies or unsalted crackers-10 PCs
  • Butter-70
  • Sugar-1 tablespoon


In a bowl, beat the eggs with a fork. Sugar, starch and salt mix in a small saucepan. Gradually pour in the milk and, stirring, put on medium heat until thick. Bring to boil. Continue cooking for about a minute.
Add a couple of tablespoons of this mixture to the egg bowl and immediately stir quickly and thoroughly so that the eggs do not twist. Then pour the beaten (prepared) eggs back into the pan.Put on a small fire and let simmer for about a minute, stirring occasionally.
Remove from heat, add butter and vanilla. Leave to cool. When the pan has cooled down, put it in the refrigerator for complete cooling (you can close the food film, so as not to form a film of foam).
Rastolita cookies in a plastic bag, and then the crumb mix in a bowl with sugar and melted butter. Put a thick, even layer on a baking sheet and place in a preheated oven at 175 degrees for 10-12 minutes until Golden brown. Unparliamentary.
Lay out:
1. Put 2 tablespoons of baked crumbs in a portion of the cream. Smaller in diameter glass or glass compress the base to get a solid even layer.
2. Put a layer of chilled cream cooked.
3. A few slices of banana.
4. Cover the bananas with a layer of whipped cream.
5. Top sprinkle a little more crumbs and sprinkle with caramel.
6. Repeat again cream-banana-whipped cream-crumbs and caramel.
Serve immediately or refrigerate for up to 3 hours. Before serving, decorate with a piece of banana.

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