DEZ x 10 / banana assada creme e suspiro !
04/09/13 21:476 porções
500 g de leite
15 g de manteiga
100 g de açúcar
80 g de gema
40 g de amido de milho
1/2 lata de leite condensado
Ferva o leite com a manteiga, o leite condensado e metade do açúcar. Bata o açúcar restante com a gema e o amido de milho em uma tijela.
Despeje metade do leite nas gemas, bata e volte tudo ao fogo, misturando sempre até engrossar, por cerca de 10 minutos.
Retire do fogo.
10 bananas nanicas
4 claras
1 pitada de sal
2 1/2 xícaras de açúcar
1 xícara de água
1 colher de café de canela
Em um pirex refratário, arrume as bananas descascadas.
Misture 1/2 xícara de açucar com a canela e polvilhe sobre as bananas.
Leve ao forno preaquecido a 180º C por cerca de 10 minutos para as bananas murcharem.
Retire do forno e espalhe o creme sobre as bananas. Deixe resfriar. Enquanto isso, junte 2 xícaras
de açúcar e 1 xícara de água e leve ao fogo para fazer uma calda em ponto de bala mole.
Na batedeira bata as claras em neve com uma pitada de sal e, regulando-a na velocidade lenta, acrescente
a calda aos poucos. Continue batendo até o merengue amornar.
Espalhe-o sobre o creme e leve ao forno alto, 200ºC, até dourar.
Resfrie e sirva.
DEZ X 10 – Receitas para comer de joelhos – Carla Pernambuco.
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