|Margarita's International Recipes|
I liked this dessert because it's relatively healthy, in that it doesn't have too much fat or sugar. It's also rather tasty, and my oldest one liked it a lot (the youngest one didn't - but she's never really liked mushy foods). While it's easy to make, it's relatively laborious, so I think I'd only make it when I was looking for something somewhat healthy to serve.
Banana and Almond Cream
1/4 cup almonds 2 cups plus 2 Tbsp. milk pinch of salt peel of 1 / 2 lemon 1 cinnamon stick 3 Tbsp. cornstarch 2 bananas 1 Tbsp. lemon juice 2 eggs 1/3 cup sugar
Blanch the almonds. Place on a baking sheet and bake at 350F for about 5 minutes. Let cool, then grind.
Meanwhile, put 2 cups of milk into a small bowl. Add the salt, lemon peel and cinnamon stick. Bring to a boil and then simmer for 20 minutes. Remove and discard the lemon peel and cinnamon stick.
Meanwhile, mash the bananas and sprinkle with lemon juice. In a small bowl mix the cornstarch with 2 Tbsp. of milk.
Whisk together the bananas, cornstarch, eggs and sugar and put in a medium bowl. Add the hot milk and mix well. Bring to a boil over medium heat, stirring constantly. Remove from heat and pour into 6 smallish ramekins.
Adapted from Delicioso! The Regional Cooking of Spain - by Penelope Casas. 1996: Knopf