Where cooking and bravery meet
So Dulce de leche is the toffee in Banoffee Pie. Its the creamy luscious toffee layer that’s sandwiched between bananas, pie crust and cream that makes you weak in the knees with every bite. If you love Banoffee as much as I do, and figured that this is the real way to make it, you’d be as sad as I was. Becuase the thought of pressure cooking an entire sealed can of condensed milk just gave me the heebie-jeebies. I was plain scared, and that’s pretty much put me off trying to make Banoffee Pie at home.
Not too long ago, however, Anand tried this and succeeded. So much so that he tried it several times after and assured me time and again that it was foolproof and perfectly safe. I was convinced it was just another easy way to make a home grown explosive. But more recently, Praerna tried it too, and that pretty much sealed the deal for me.
So I mustered all the courage I had, dunked the can of Milkmaid into the pressure cooker, ensured there was enough water and pressure cooked it for a whole hour.
Much cooling later, this is what I got:
Here’s a few ideas for what you can do with this:
1) Buy a slice of chocolate sponge cake. Cut it right through the centre horizontally. Spread this and replace the layer.
2) Make some coffee and add a spoonful of this into it, Pioneer Woman style.
3) Caramelize some bananas and spoon this over them generously.
4) Eat it all up just as it is, plain and simple and sinfully yummy.