Banana Cake

Intro

Why it works:

Yield:

Time:

Pairing:

References:

https://www.food.com/recipe/banana-rum-caramel-cake-537216

Equipment:

• 
  

Ingredients:

• Ingredients

  • For the pie filling:

  • 1 9- inch pre-baked pie shell follow my instructions here for a perfect pie crust

  • 2/3 cup sugar

  • 1/4 cup cornstarch

  • 1/2 teaspoon salt

  • 3 cups milk

  • 4 egg yolks slightly beaten (reserve the egg whites)

  • 2 tablespoons butter softened

  • 1 1/2 Tablespoon vanilla

  • 2 large bananas sliced

  • For the meringue:

  • 3 egg whites

  • 1/4 teaspoon cream of tartar

  • 6 Tablespoons sugar

  • 1/2 teaspoon vanilla

Instructions:

1. For the pie:

2. Mix sugar, cornstarch and salt in a saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils.Boil and stir 1 minute.

3. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.

4. Stir in butter, vanilla.

5. Place sliced banans in single layer in the pre-baked pie shell

6. Pour pudding mixture into the pre-baked pie shell over the bananas.

7. For the meringue:

8. Beat egg whites and cream of tarter in the bowl of an electric mixer until foamy. Beat in sugar, 1 Tablespoon at a time; continue beating until stiff and glossy and stiff peaks form. Do not underbeat.

9. Beat in vanilla.

10. Spoon meringue onto hot pie filling. Spread over filling, carefully sealing meringue to the edge of crust to prevent shrinking or weeping. Using the back of a spoon, gently press down on the meringue and lift lightly to form peaks all over the top.

11. Place in a preheated 400°F oven and bake for 8-12 minutes or until meringue is lightly browned.

12. Cool pie and slice to serve. Refrigerate any leftovers.

Plating Instructions

Tasting Journal

Date:

Photo:

Tasting Notes: