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M.Y.

San Grahams Banana Caramel Pie


Ingredients
Crust:

1 cup (10 crackers) M. Y. San Graham Honey,crushed


8 tablespoons butter or margarine, melted
Filling:
6 tablespoons csugar
1/4 cup unsalted butter
2 egg yolks
1 cup (250 ml brick) all purpose cream, chilled
2 bananas, sliced
Procedures
1. DO CRUST - In a medium bowl, combine all ingredients and press into an 8x8x2 pan.
Set aside.
2. DO FILLING - In a frying pan, melt sugar until caramelized. Remove from heat. Add
butter to caramelized sugar and stir to combine. Stir in ½ of the cream. Mix well. In
a bowl, beat egg yolks. Add the egg yolks to the slightly cooled caramel mixture, a
little at a time, stirring constantly. Return to fire and cook until slightly thickened.
Cool completely. Whip ½ the remaining chilled all-purpose cream and fold into
cooled caramel. Reserve 2 tablespoons of caramel for the topping.
3. DO TOPPING - Arrange sliced bananas on the prepared piecrust and top with
caramel filling. Decorate with the reserved caramel topping. Chill and serve.

M. Y. San Grahams Crema de Fruta


Ingredients
Crust:

12 pieces M.Y. San Grahams Honey *dipped in fruit cocktail juice


Filling:
2 1/2 tablespoons sugar
5 tablespoons cornstarch
1 1/4 cups condensed milk
1 1/4 cups water
2 egg yolks, beaten slightly
2 cups fruit cocktail, drained * reserve some juice
Gulaman:
1/2 bar clear gulaman
1/2 tablespoon sugar
1 cup water
Procedures
1. DO FILLING- Mix sugar and cornstarch in a saucepan. In a bowl, combine condensed
milk and water. Gradually add milk mixture to the cornstarch mixture. Cook on low
heat until thickened, about 8-10 minutes. Turn off heat.
2. *ADD egg yolks to the thickened cornstarch-sugar mixture, beating vigorously to
avoid cooking the eggs. Return pan to low heat and cook for 2 minutes more. Cool.
3. ASSEMBLE: Arrange 6 M.Y. San Grahams (dipped in the fruit cocktail syrup ) on the
bottom of an 8 inch square pan. Spread half of the custard evenly on top of the
crackers. Top with a fourth of the fruit cocktail. Repeat procedure.
4. BREAK gulaman bar in half of the cold water to soften. Boil the remaining water, add
the softened gulaman mixture and the sugar. Boil until gulaman is completely
dissolved. Pour gulaman on top of fruit cocktail. Chill and serve.