Monday, October 16, 2006
Caramel Banana Pie
Got my last of the 4 books that I ordered from Amazon. I don't understand how the postal service here works. The first parcel had to be picked up from Chan Sow Lin area, and the 2nd parcel, in the Pantai Dalam area. Important thing is, they all arrived safely.
It's been a phenomenal week last week, with 15 orders. Well, 4 were complimentary, 11 were commercial. An old recipe I dug up, that haven't used in awhile, was the Caramel Banana Tart, which is something like a Banoffee Pie, except the latter usually required boiling condensed milk for 2 hours, and I can't get myself to waste that kind of electricity, unless I have 10 orders of banoffee. My alternative recipe has all the goodness of milk and sugar, without having to make TNB happy. Alas, I didn't take any decent pictures of the pie, so I only have this to show:
If you're interested in trying it out, the recipe is as follows:
1 cup milk with 1/2 cup corn flour, mixed
100 gm butter
1 cup brown sugar
2 egg yolks
1 teaspoon vanilla essence
1½ cups whipping cream
Pie case : Well, you should know how to make it by now, so no need to explain here
1. Melt the butter and sugar in a saucepan until all melted. It should form a lovely brown-ish golden caramel.
2. Add the milk and cornflour mixture until the whole thing thickens. My boy calls it Taffy. Donno WHEERE he learnt that from.
3. Remove from heat, and stir in the egg y0lks and vanilla essence. When it is cooled, spoon into the tart shell, top with bananas, and a layer of whipped cream, and just before serving, place some banana slices on the top, and drizzle with chocolate sauce. Refrigeration is of UTMOST importance. The colder the pie the better.
In fact, it tastes better after overnight in the fridge.