Delicious dessert with bananas, sweetened condensed milk and meringue.
eggs (yolk and whites separated)
sweetened condensed milk
milk (14 oz., approx.)
1 scant tablespoon
corn starch (Maizena, Argo, etc.)
Grease baking pan with margarine. Mash bananas thoroughly and spread them over a flat baking pan forming a mass of approximately a quart of an inch thick. Sprinkle cinnamon and sugar and bring to a pre-heated oven (200 C/375 F/British Gas Mark 5) until golden brown.
While bananas bake, pour the condensed milk in a cooking pan with about the same amount of milk (keep a little milk in the can to dissolve the corn starch later). Add the 3 egg yolks, mix well and bring to a boil on the stove top. As soon as it starts boiling, add the corn starch previously dissolved until boil thickens. Remove bananas from oven and spread the thickened cream over them.
Beat the egg whites, one at a time, until stiff and add to each white 2 tablespoons of sugar and a few drops of lemon. Spread the snow-white cream (meringue) on top of the thickened cream by using a fork to form desired patterns. Now bring everything back to the oven (turn down the oven temperature to 180 C/350 F/British Gas Mark 4), and bake for another 20 minutes or until the meringue on top becomes crisp and lightly golden.