Yield: 10 servings
|12 ounces||Uncooked puff pastry sheets|
|27 ounces||Condensed milk|
|1½ pounds||Ripe firm bananas|
|¾ pint||Heavy cream|
|½ teaspoon||Instant coffee powder|
|1 teaspoon||Superfine sugar|
|1 pinch||Coffee grounds, fresh|
Immerse unopened cans of condensed milk in water in a deep kettle or saucepan. The cans MUST be completely covered with water. Cover and bring to a boil. Boil for 5 hours, checking occasionally to make sure that the cans remain fully covered with the boiling water -- add water as needed.
Remove the cans from the water and let cool overnight, at least 8 hours.
Preheat oven to 375F. Lightly grease the 10 x 1 + flan pan. Line with the puff pastry sheets. Prick the bottom with a fork in several places. Fill the pan with dry beans (to keep the crust from deforming). Bake until crisp. Remove the beans and let cool.
Open the cans of boiled condensed milk. Pour the contents into the baked crust. Peel and halve the bananas lengthwise. Lay the banana halves over the toffee (the boiled condensed milk). Add the instant coffee powder and the sugar to the cream. Whip until smooth. Spoon the cream over the contents of the pan. Sprinkle the ground coffee over all. Serve.
From the secrets of Chef Lucy Baldwin.
Posted by Joel Erlich, Kook-Net echomail cooking network June 1995