Bruleed Mandarin and Banana Trifle
Don't grill the sugar topping too far In advance or the caramel will soften.
Ingredients
- 21 oz canned mandarins in natural juice drained, reserving the juice from 1 can
- 3 tablespoons brandy
- 2 bananas sliced
- 5 oz Madeira cake sliced thinly
- 1/4 pint double cream whipped
- 2 oz soft brown sugar to finish
for the custard
- 14 oz can Evaporated Milk
- 1 vanilla pod or 2 teaspoons vanilla essence
- 2 tablespoons caster sugar
- 2 tablespoons custard powder
Instructions
- Place the mandarins in a bowl with the reserved juice and brandy. Leave to stand for 30 minutes.
- Layer the mandarins, bananas and Madeira cake in a heatproof, 1.1 litre (2 pint) serving bowl, soaking the cake in the juices.
- Beat the cold custard briefly then fold in the whipped cream. Spoon over the trifle. Sprinkle the surface with the brown sugar, then chill for at least 45 minutes.
- To finish, place under a hot grill until the sugar caramelizes. Chill for a further 30 minutes before serving.
custard
- Place the Milk, vanilla pod or essence and sugar in a saucepan.
- Blend the custard powder with water to form a paste.
- Add the custard paste to the pan and place over a low heat, whisking continuously until the custard has boiled and thickened. Remove the vanilla pod, if using and serve immediately.
Calories: 422 kcal
Carbohydrates: 60 g
Protein: 8 g
Fat: 16g
Saturated Fat: 9 g
Cholesterol: 59 mg
Sodium: 174 mg
Potassium: 585 mg
Fiber: 3 g
Sugar: 44 g
Vitamin A: 1172 IU
Vitamin C: 31 mg
Calcium: 274 mg
Iron: 1 mg