![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bladesparkI don't actually know if I'm spelling it right, but I certainly know I'm cooking it right.
Banoffee is this thing I encountered in Ireland. It's banana-toffee pie, and it's sooooooooooooo good. And actually requires almost no cooking skill, the way I make it.
If you're serious about your banoffee, you make it my making the caramel/toffee stuff from scratch. Me, I cheat.
What you do is this: get a can of sweetened, condensed milk. Not evaporated milk. Sweetened, condensed milk. That's important. Then you boil it. Still in the can, mind, and with the can unopened. The pressure-cooking element is important. Boil for about two hours, turning the can over every half hour or so.
Let the can cool.
Do not open while hot!
I'm serious here! If you open the can while it's still hot, the contents will be under pressure and you'll get a literal explosion of steaming hot sticky caramel all over. This means you will get burned, and possibly quite badly, unless you're very lucky.
Now, get a pie shell. Cook your own or cheat more and buy one, whatever.
Cut up a banana or two into slices and line the shell with them. Pour the caramel over them. Top with whipped cream. I highly recommend using real cream, and only adding a tiny, tiny bit of sugar. The caramel is very sweet and rich, and the cream will counter it, if unsweetened, but fake dream whip is faaaaaar too sweet on top of how sweet the caramel is.
And that's it.
However, if you want to be even cheaper and cheat more, don't bother with the pie shell, or even the bananas. I just make the caramel part and eat it. Mmmmmmmmmmmmmm, sugar.
Mmmmmmmmmmmmmmmmmmpurrrrrrrsugar.
Banoffee is this thing I encountered in Ireland. It's banana-toffee pie, and it's sooooooooooooo good. And actually requires almost no cooking skill, the way I make it.
If you're serious about your banoffee, you make it my making the caramel/toffee stuff from scratch. Me, I cheat.
What you do is this: get a can of sweetened, condensed milk. Not evaporated milk. Sweetened, condensed milk. That's important. Then you boil it. Still in the can, mind, and with the can unopened. The pressure-cooking element is important. Boil for about two hours, turning the can over every half hour or so.
Let the can cool.
Do not open while hot!
I'm serious here! If you open the can while it's still hot, the contents will be under pressure and you'll get a literal explosion of steaming hot sticky caramel all over. This means you will get burned, and possibly quite badly, unless you're very lucky.
Now, get a pie shell. Cook your own or cheat more and buy one, whatever.
Cut up a banana or two into slices and line the shell with them. Pour the caramel over them. Top with whipped cream. I highly recommend using real cream, and only adding a tiny, tiny bit of sugar. The caramel is very sweet and rich, and the cream will counter it, if unsweetened, but fake dream whip is faaaaaar too sweet on top of how sweet the caramel is.
And that's it.
However, if you want to be even cheaper and cheat more, don't bother with the pie shell, or even the bananas. I just make the caramel part and eat it. Mmmmmmmmmmmmmm, sugar.
Mmmmmmmmmmmmmmmmmmpurrrrrrrsugar.
no subject
Date: 2003-12-10 01:33 pm (UTC)I might have to try that.
*eyes the new formal dress she just bought for the symphony*
Then again, maybe not. ^^;;