Here's One I Made Earlier Pt 2
Try this Heres One I Made Earlier Pt 2 recipe, or contribute your own.
Try this Heres One I Made Earlier Pt 2 recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 220c/Gas 7.
- Melt the butter in a shallow pan; add the bananas, citrus juices and sugar and cook until caramelised. Put the banana slices and caramel sauce in a gratin dish.
- Fold the cream into the custard and spoon over the bananas. Whisk the egg whites until foamy and thickened. Whisk, gradually adding the sugar. When all the sugar has been added spoon the mix onto the custard. Transfer to the oven for 5min or until golden brown.
Caramelizing the Bananas Without Burning
Direct high heat transforms fruit sugars quickly, but butter solids scorch when exposed to 220 degrees Celsius for too long. Keep the pan medium-hot and move the fruit continuously. Watch for a deep amber color on the banana surface before transferring the slices to your gratin dish. Citrus juices added to the pan lower the pH, which slows down the sugar crystallization process. Stir the mixture gently to coat every slice evenly without breaking down the structural integrity of the fruit.
Achieving Stable Peaks in Egg Whites
Egg whites require completely fat-free bowls to achieve maximum volume during the whipping stage. Introduce the granulated sugar gradually only after the whites reach a foamy, opaque state. Adding sugar too early prevents the protein chains from trapping air effectively. Stop whisking when the meringue holds stiff, glossy peaks that curl slightly at the tip. Over-whipping causes the protein network to snap, releasing liquid and creating a grainy texture on top of the custard.
Managing High-Heat Baking and Scaling
The final browning step requires an oven preheated to 220 degrees Celsius or Gas Mark 7. Keep the gratin dish on the middle rack for exactly five minutes to color the meringue without overcooking the dairy base underneath. Watch the peaks carefully because high sugar content browns rapidly near the heating element. Scaling this preparation requires keeping the ratio of bananas to custard consistent in a wider dish rather than a deeper one to ensure even heat penetration.
