Banana and Caramel Trifle
Banana and Caramel Trifle
Ingredients
- 1 ripe banana, sliced
- 1 tablespoon (15 ml) lemon juice
- 1/4 teaspoon (1 ml) vanilla extract
- 1/3 cup (75 ml) sugar
- 3 tablespoons (45 ml) cornstarch
- 2 eggs
- 2 cups (500 ml) milk, warm
- 1/4 cup (60 ml) water
- 1/2 cup (125 ml) sugar
- 1/2 cup (125 ml) 35% cream
- 2 tablespoons (30 ml) unsalted butter
- 1/2 cup (125 ml) 35% cream
- 1 tablespoon (15 ml) sugar
- 6 cups (1.5 litres) cubed white cake
Instructions
- In a food processor, purée the banana with the lemon juice and vanilla until smooth. Set aside.
- In a saucepan off the heat, combine the sugar and cornstarch. Add the eggs and combine with a whisk until smooth. Stir in the milk and puréed banana.
- Bring to a boil, stirring and scraping the bottom of the pan. Simmer for about 5 seconds. Strain into a bowl and cover with plastic wrap directly on the pastry cream. Let cool and refrigerate for about 3 hours or until completely chilled.
Banana and Caramel Trifle