- 1 liter milk
- 175 g caster sugar
- 150 g bulgur
- 1 vanilla pod, split and scraped
- 2 g salt
- 2 bananas
- 5 cl bigarade (bitter orange liqueur)
- 15 g butter
Difficulty: Level 1 (Beginner)
- Bring 1 liter of milk to a boil with the bulgur and split, scraped vanilla pod. Simmer until bulgur is tender, about 10-15 minutes, then cool slightly.
- Separate the egg yolks from the whites. Salt the whites lightly and beat to stiff peaks.
- In another bowl, whisk the yolks with 125 g caster sugar until pale and creamy.
- Butter a charlotte mold with 15 g butter. Using the remaining 50 g sugar and a few drops of water, prepare caramel and coat the mold.
- Strain the milk mixture over the yolk-sugar blend, stirring well. Slice the bananas, sauté briefly in bigarade for a golden hue, and fold in along with the whipped whites gently.
- Pour into the caramelized mold. Bake in a bain-marie at stage 6/7 (180°C) for about 20 minutes. Test doneness with a knife blade.
- Remove from oven, cool to room temperature, unmold, and serve with red fruit coulis.
