Chico Balanceado (Dessert for Christmas)

Preparation mode

• In a pan add 2 cups of sugar, place over low heat and melt, stirring occasionally.
• Add 2 cups of water and let the syrup boil until the sugar melts completely and caramelizes.
• Pour the syrup into a dish, then add the bananas cut into slices and set aside.
• To make the cream, add the egg yolks and cornstarch to a container and mix very well.
• Place the milk in a pan, turn on the heat and add the cornstarch and egg yolk mixture. Stir well, add the cream, condensed milk and stir again.
• Stir constantly over medium heat until the cream thickens. Reduce the heat, cook the cream for another 15 minutes, stirring well, and turn off the heat.
• Continue stirring the cream until it cools. Pour over the bananas, smooth to spread evenly and set aside.
• Beat the egg whites with a mixer until they increase in volume, add 6 tablespoons of sugar little by little and continue beating until the meringue becomes more consistent and smooth.
• Add the meringue on top of the cream in the dish and spread it carefully with a spoon so the dessert doesn’t fall apart.
• Pull the meringue with the spoon to form peaks, place in the preheated oven at 200º₢ and let it bake until the meringue is lightly golden.
• Leave the dessert in the fridge for at least 3 to 4 hours and the balanced Chico is ready to serve.