Let’s make it
How to make the sugar paste:
In a bowl mix the butter and sugar together. Then, add the egg white followed by the vanilla essence. Fold in the flour very gently.
Mix it slightly until it forms a crumbly texture.
Refrigerate for at least 30 minutes or deep freeze for at least 15 minutes.
How to make the meringue:
In a clean bowl beat the 3 egg whites with 150g of sugar, to a very stiff consistency.
Garnish with toasted coconut and sliced bananas if desired.
Dissolve the corn starch in water in a saucepan. Stir in MILKMAID and add the egg yolks. Cook, stirring constantly until thickened and bubbly. Remove from heat. Add the butter and vanilla extract. Cool slightly and fold in the toasted flaked coconut.
Line the pie mold with sugar paste. (Make a few holes with a fork to release the air that may have been trapped).
Bake at 160Â°C for 8 to 10 minutes. Once baked to a golden brown, take it from the oven and allow it to cool for 3 minutes. Carefully remove from the mold and apply cooking chocolate to the inside of the sugar paste pie shell (Flan). Keep for 3 minutes for the chocolate to slightly dry off. Slice the fresh bananas, dip in lemon juice and drain. Arrange on the bottom of the sugar paste pie shell. Pour the filling over the banana slices and chill until set.
Finally, top it up with the meringue, using a star nozzle fitted piping bag or a pallet knife. Use a blow torch or place in a preheated hot oven at 150* - 170*C for 5 - 6 minutes to color the meringue.
Bananas are rich in fiber and are a great source of Potassium.