Many people in the Middle East, who grew up on a farm made their own clotted cream, but for those who not, they can buy it in the supermarket. This creamy treat, loosely based on a popular dessert known as layali Lubnan (or Lebanese nights), uses a version made by adding cornflour/cornstarch, which is easier to prepare.
This is a very tasty recipe and fast to make (about 5 minutes preparation and a hour cooking time.
- 300ml/10½fl oz/1¼ cups sweetened condensed milk
- 1–2 pinches sea salt flakes, plus extra to serve
- 15g/½oz/1 tbsp butter
- 3 bananas, thinly sliced
- 2 tbsp dark rum or pineapple juice
- 2 quantities Lebanese Clotted Cream
- Preheat the oven to 220˚C/425˚F/Gas 7.
- To make the dulche de leche, pour the sweetened condensed milk into a shallow baking dish and sprinkle over a pinch of the salt flakes. Stir well.
- Cover the baking dish with foil and place it in a deep roasting pan. Pour enough hot water into the tin so that it reaches halfway up the sides of the dish, creating a bain marie.
- Place the bain marie and baking dish in the oven and bake for about 1 hour or until the mixture has browned and caramelized, checking on the mixture occasionally to make sure it isn’t burning and adding more hot water as necessary to keep the correct level. Remove from the oven and set aside.
- Melt the butter in a heavy-based frying pan over a medium heat and add the bananas and rum.
- Flambé the ingredients for a few seconds, if you like, or bubble for 1–2 minutes until the alcohol has reduced a little. Remove the pan from the heat and toss to combine so that the banana slices are covered with the buttery juices.
- If the dulce de leche has been resting in the refrigerator or has cooled, warm it gently by resting the bowl over a little hot water and stirring until it has returned to a thick pouring consistency.
- Divide the clotted cream among four bowls, add a drizzle of the dulce de leche and then top with some of the caramelized banana slices.
- Sprinkle with some more sea salt, if you like, and serve.