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  • 12 ounces pastry
  • 2 cn condensed milk (13.5 oz ea)
  • 1 1/2 pound bananas, firm
  • 3/4 pint double cream
  • 1/2 ts instant coffee granules
  • 2 ts castor suger
  • 1 pn fresh ground coffee

Preheat oven to regulo five (190C/375F). Lightly grease 10" x 1 1/2" flan tin. Line with thinly-rolled pastry. Prick base with fork and bake blind until crisp. Allow to cool. Make caramelized condensed milk. Oven method: Preheat oven to 425 deg. Pour Eagle brand (or any other make) condensed millk into an 8 or 9 inch pie plate. Cover with foil; place in a larger shallow pan. Fill outer pan with hot water. Bake 1 to 1 1/2 hours or until thick and a light caramel coloured. Remove foil. Cool. Chill thoroughly. Cover leftovers; refrigerate. Stovetop Method: Pour condensed milk into top of a double boiler; cover. Place over boiling water. Over low heat, simmer 1 to 1 1/2 hours until thick and light caramel coloured. Beat til smooth, cool. Chill thoroughly. Cover left overs. Refrigerate. Microwave Method: Pour condensed milk into 2 qt glass measure. Microwave uncovered at MEDIUM (50%) 4 min. stirring after 2 min. Reduce power to MEDIUM LOW (30%) and microwave, uncovered, 12 to 16 min or until thick and light caramel coloured. Stir briskly every 2 min. til smooth. Cool. Chill thoroughly; cover leftovers and refrigerate. To Reheat: Place desired amount of caramel in 1 or 2 cup glass measure. Microwave uncovered at HIGH 40-60 seconds. til warm. * CAUTION, NEVER HEAT UNOPENED CAN! Allow to cool completely before pouring out the soft toffee filling. Whip the cream with instant coffee and sugar until thick and smooth. Spread out the toffee over base of a baked flan. Peel and halve the bananas lenthways and lay them on the toffee. Finally, spoon or pipe on the cream and lightly sprinkle over the freshly ground coffee. Serves 8 - 10.

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