When it comes to cooking outdoor, be it on my COBB, a traditional braai, a fire, etc (you get the point), I find like we tend to stick to the same things. Well, I’ve got a new idea for you …
Recently I hooked myself up with a COBB outdoor cooker. Its AMAZING!!! Click here to check it out – Cooking on it has been SUCH A DREAM! Great quality cooker and so much FUN!
This recipe worked out really well … the taste was beyond my expectations! Its sweet no lie, but a sneaky little zest of lime and possibly a tiny squeeze of it too would do wonders. Its got great texture and super impressive, specially off the COBB!
WHAT YOU NEED
FOR THE CRUST
100g ginger biscuits, crushed into a fine crumb
100g oat biscuits, crushed into a fine crumb
80g butter, melted
Pinch of salt
2 bananas, sliced
FOR THE FILLING
1 tin condensed milk
3 egg yolks
1 tsp vanilla extract or tonka bean flavor
Juice of a lime
FOR THE TOPPING
A handful large marshmallows
A handful small marshmallows
White chocolate, grated
Zest of a lime
2 bananas sliced
WHAT TO DO
1. For the crust, combine the crushed biscuits and melted butter then arrange this mixture into a medium sized baking dish. Arrange sliced bananas on top of the crusT.
2. For the filling, use a whisk to combine the condensed milk, egg yolks, vanilla extract & lime juice. Place the filling on top of the crust then bake at 180°C for 15-20 minutes until the filling is firm with a slight wobble in the center.
3. To serve, arrange fresh sliced banana on top of the filling, add the marshmallows then toast them with a blow torch, arrange the grated white chocolate on top with lime zest. Indulge with whipped cream on the side.
Note: Crush the biscuits in a food processor or place them in a sandwich and use a pan to crush them manually.