Karla Orihuela

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Karla Orihuela

Carlota de Plátano

Name: Carlota de Plátano
Prep time: 60 min
Cook time: 60 min
Yield: 8
Cuisine: Internacional
Ingredients: 160 grams Marie biscuit, 1 tube and a half; 180 milliliters condensed milk, (1/2 medium tin); 500 grams vanilla flavor custard; 200 milliliters evaporated milk; 3 bananas, semi mature

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Karla Orihuela

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The carlota is a dessert that is usually made with soletas. This time I decided to try cheap cookies that we all know, and the result was great. Enjoy this cold banana and cinnamon dessert at any time of the year.

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Ingredients

8 portions

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160 grams Marie biscuit, 1 tube and a half
180 milliliters condensed milk, (1/2 medium tin)
500 grams vanilla flavor custard
200 milliliters evaporated milk
3 bananas, semi mature

Preparation

Place a cookie-type bed at the bottom of a rectangular refractory preferably.

Cut the bananas into medium thick slices.

Intercala placing a bed of banana slices and another of cookies. Continue like this until the mold is filled.

Blend condensed milk, prepared vanilla custard (if it is a box, do it according to package instructions) and condensed milk.

The mixture should not be too liquid or too thick.

Pour into the refractory, try to bathe each space of it.

At the end you can add a last layer of cookie. Plasticize the refractory and take it to the freezer for 40 minutes or to the refrigerator for 2 hours.

Serve ice cream, sprinkle with cinnamon and icing sugar.