Chè caramel chuối, caramel sweet soup with banana, is a dessert the author’s cousin made, and one to eat on hot days. A sweet soup of egg yolks, milk and banana is chilled in the fridge, then served with a caramel sauce of brown sugar, butter and milk cream. The author’s view is that kids will love it. Ingredients For the sweet soup 5 yolks 100 g sugar 30 g corn starch 2 bananas 500 ml fresh milk (no sugar) 40 g butter (you can use salty butter) For the sauce 80 g brown sugar 40 g butter 80 ml milk cream Also 2 bananas How to make chè caramel chuối 1. Cook the sweet soup Mix the 5 yolks, the corn starch and the minced banana together and stir well. Add a little of the milk and keep stirring. This is mixture A. Mix all the rest of the milk with the sugar and boil it over low heat for about 5–8 minutes. Pour mixture A into the pot and boil over medium heat for about 3–5 minutes. Add the butter and keep boiling until it has all melted. That finishes the sweet soup. Put it in the fridge to get cold. 2. Make the caramel sauce Mix the brown sugar, butter and a little salt together and cook until it has all melted, then let it boil over low heat. This is mixture B. Peel the bananas and slice them small. Add them all to mixture B, stir well for a while, then take only the banana pieces out of the pan. Don’t turn off the heat at this point. Add the milk cream to mixture B and boil until it turns thick. Turn off the heat. 3. Serve Wait for it to get cold and put it in the fridge before eating. To serve, scoop one tablespoon of the sweet soup into a bowl, then sprinkle the sauce over the top. Share:
