Banoffee Souffle

1. 1

   To make the custard: place the milk in a small saucepan over medium heat and bring it to the boil.

2. 2

   Place the yolks, sticky rice flour and vanilla in a bowl and whisk to combine. Pour the milk into the egg mixture very slowly while whisking continuously to temper the eggs.

3. 3

   Pre-heat the oven to 200u00b0C. Brush 4 ramkins with melted butter. Put 2 teaspoon of sugar in each ramkin an roll it around so that the sugar covers the buttered surfaces evenly. Tip out any excess sugar.

4. 4

   To make the meringue: In a bowl of a stand mixer, whisk the egg whites with a pinch of salt on low until frothy and add the sugar gradually then cream of tartare and continue whisking till it reach medium peaks.

5. 5

   In a large bowl, puree the bananas with a potato masher or a fork it should have some bits and not completely smooth. Whisk in the custard. Add 1/3 of the meringue and fold to lighten up the custard then add the rest and fold gently to combine.

6. 6

   Spoon the mixture into the prepared ramkins and fill half way through. Add 1 tbsp of dulce de leche and 1/4 of the crumbled graham crackers in each ramkin then fill with rest of the mixture. Smooth with a palette knife and tap gently to remove any trapped air.

7. 7

   Place the ramkins on a baking tray and bake for 10-15 minutes. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.