Banoffee cream

 

Ingredients

300 gr. ripe bananas
1/2 cup of tea maple syrup
8 eggs (at room temperature), slightly beaten
2 tbsp. vanilla paste
1/2 fl. of tea powdered sugar
900 ml cream
250 gr. caramelized sweetened milk
180 g. white chocolate, chopped
100 g. roasted macadamia nuts, coarsely chopped

How to: 

Preheat the oven to 140 degrees.
Place the bananas and maple syrup in a blender and blend until smooth. Sieve into a large bowl, add the egg, vanilla and sugar and gently whisk to combine.
Place the cream in a saucepan over medium heat and bring to just below boiling point. Gradually pour the hot cream over the egg mixture, whisking constantly but gently until combined.
Spread the caramelized sweetened milk in the base of a 1.8 liter dish and pour the egg mixture on top.
Place the pan in a large, deep pan and add enough boiling water to come halfway up the sides of the pan. Bake for 1 hour 40 minutes or until the edges are set and the center is slightly wobbly (the center may seem quite runny but will continue to set as the custard cools).
Carefully remove from pan with water and allow to cool completely. Refrigerate the banoffee cream for 3 hours or until frozen and firm.
Meanwhile, increase the temperature of the oven to 180 degrees and place a baking sheet on a baking tray.
To make the chocolate crumble, spread the chocolate into the prepared pan and bake, stirring halfway through, for 10-12 minutes until lightly golden.
Leave to cool for 5 minutes, then break the chocolate into small pieces and combine with the macadamia nuts.
Drizzle over the banoffee cream just before serving.