HOT BANOFFEE SOUFFLE

Custard Method:

1. Whisk yolks with flour with vanilla essence until you get a smooth paste.
2. Heat up milk in pan, simmer but not boil.
3. Gradually add the hot milk to the paste until thick and creamy.

Meringue Method:

1. Put egg whites with a pinch of salt in to a kitchen mixer bowl (you can do it by hand it's just more difficult) and whisk, adding sugar gradually until the mix gets its peak (white stiff glossy mixture)
2. When milk is warm pour it slowly into the egg mixture, combine, transfer back to pan and cook on low heat until you get to custard like consistency.
3. Then mix with bananas.
4. Take the mixture off the pan and let cool.
5. Once cooled, whisk 1/3 of meringue in, when combined add the rest of the meringue mixture folding gently.
6. To bake you’ll need 4 ramakins brushed with soft butter inside and covered with sugar all around and bottom, oven 200 Celsius for 10-15 minutes filling then with mixture up to top
7. Optional for toffee you can use dulce de Leche.
8. Fill ramakin half way through, put a little bit of dulce on centre and then cover the mixture up to top.
9. For decoration of a "chocolate fan" simply melt a little bit of chocolate in bowl over boiling water or microwave, and then using a teaspoon pour it slowly onto baking parchment into the shape you desire and chill in fridge/freezer until ready.