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Banoffee soufflés
Serves 4 Desserts and puddings
Ingredients
- 1 x 175g can condensed milk
- 3 large ripe bananas
- 150ml whole milk
- 4 eggs, separated
- 65g caster sugar, plus 4tbsp for dusting
- 30g plain flour, sifted butter, at room temperature, for greasing
- 2 digestive biscuits, crushed
Method
Place the unopened can of condensed milk in a small saucepan, cover with water and bring to the boil. Simmer for 3 hours, making sure the can is always covered with water. Remove and allow the tin to cool.
Peel the bananas and whiz them in a food processor to form a smooth purée.
Warm the whole milk in a second small pan, then stir in the banana purée.
Whisk together the egg yolks and sugar in a large bowl, add the flour. Whisk into a smooth paste.
Add the banana and milk mixture to the paste and mix well. Return everything to the saucepan and gently heat, stirring until thickened, then pour into a clean bowl, cover with cling film and leave to cool.
Preheat the oven to 200°C/400°F/Gas 6. Butter 4 x 150ml ramekins. Add 1tbsp of sugar to each ramekin and tilt and rotate, coating the inside with sugar. Chill the ramekins in the fridge. Whisk the egg whites until they form stiff peaks.
Whisk 250g of the cooled banana mixture with 125g of the cooled condensed milk (it will resemble caramel). Add half the egg whites and whisk, then fold in the remaining whites with a metal spoon. Be careful not to knock the air out.
Spoon the soufflé mixture into the ramekins, carefully tap the dishes on the work surface (this releases any trapped air pockets), smooth over with a palette knife and sprinkle with crushed digestives. Place on a baking tray and bake for 10-15 minutes.
Serve the soufflés immediately.
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