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Banoffee Pie

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    #32
    crótach
    Registered Users Posts: 183 ✭✭crótach


    Excellent! Thanks a mil!

    I picked up one from Nestle and it's 330 kcals per 100g, so we're looking good! The tin's in the pressure cooker, we'll see how it goes in about half an hour :)


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    #33
    crótach
    Registered Users Posts: 183 ✭✭crótach


    It worked out great, nice thick creamy toffee came out of the Nestle Milchmaedchen tin :)

    Banoffee is cooling in the fridge, it'll be a nice surprise for tonite! Thanks folks!


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    #34
    Malari
    Registered Users Posts: 18,150 ✭✭✭✭Malari


    Good stuff! Must do something with my unused tin now too :)


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    #35
    vibe666
    Registered Users Posts: 13,016 ✭✭✭✭vibe666


    another vote for boiling (simmering) in the tin. cooking it out of the tin just doesn't give the same thick, smooth creamy texture. i don't find the pre-cooked caramel carnation sells is the right texture either IMHO.

    2h20m is spot on for the timing too. no issues with exploding tins either in the many years my wife and i have been doing it, you just have to make sure your water doesn't boil off. i also flip the tins over onto their lids halfway through just to get an even caramelisation throughout the tin although if you have a deep enough pot and a small wire rack to lift it off the bottom this shouldn't be an issue.

    also, condensed milk will quite literally keep for years, even if you've already boiled it to caramel so no reason to have to spend time boiling it off if you're in a rush, just pre-boil it any time ahead of when you will need it.

    also, another vote here for the squeeze of lemon juice to stop the banana from discolouring. :)


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    #36
    Pembily
    Registered Users Posts: 14,404 ✭✭✭✭Pembily


    The best way is similar to the Caranation way above, and it applies to all condensed milk (but I have yet to find another brand bar caranation :o )
    Faith wrote: »
    Boiling tins of condensed milk isn't recommended, but it is effective! Just make sure there's always plenty of water in the pan, and be very careful when opening.

    Des - if you added golden syrup to your caramel, it would be even nicer!


    Do it's amazing, we use condensed milk, butter, sugar, golden syrup, we get two pies from one tin of milk :D


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