The contrasting texture of smooth custard and crisp sweet sugar topping is what makes this dessert so special.
Ingredients
2 bananas
2 ripe pears
200ml fat-free Greek yoghurt
400ml custard, home-made OR reduced-fat ready-made
25g Demerara sugar
Equipment
Weighing scales
Small sharp knife
Chopping board
Can opener (if using tinned custard)
Measuring jug
Medium-sized mixing bowl
Mixing spoon
Oven gloves
Ovenproof dish or ramekin-type dish x 4
Instructions
- Cut the bananas and pears into ½cm thick slices (make sure you discard the core of the pear).
- Mix the yoghurt and custard together in the mixing bowl.
- Arrange the fruit over the base of an ovenproof dish. Cover the fruit with the custard mixture. Alternatively, prepare individual small desserts in ramekin-type dishes. Place in refrigerator.
- About 1 hour before serving, sprinkle the top with Demerara sugar to evenly cover the surface.
- Place under a hot grill for a few minutes to caramelise the sugar. Turn the dish while grilling
to brown the surface evenly. - Chill until sugar topping becomes hard and crunchy.
Skills used include:
Weighing, measuring, peeling, chopping, mixing/combining and grilling.
Top Tips
- If you want to cool the custard quickly, sit the mixing bowl of custard in a larger bowl containing iced water.
Something to try next time
- Try putting different fruits, such as dried apricots finely sliced, canned fruits, grapes or satsuma segments in the base of this dish.
Prepare now, eat later
- This custard is easy and quick to prepare and is best eaten as soon as chilled. Any leftovers can be stored in the fridge, but eat within 1 day as the fruit will begin to turn brown and the caramel topping will soften.
