Banoffi Dessert    No. 3497                           Yields 10 Servings
     12 oz        Uncooked Puff Pastry     1/2 tsp       Instant Coffee Powder
                  Sheets                     1 tsp       Superfine Sugar
     27 oz        Condensed Milk             1 Pinch     Coffee Grounds, Fresh
  1 1/2 Lb        Bananas, Ripe, Firm
    3/4 Pint      Heavy Cream
 Immerse the UNOPENED cans of condensed milk in water in a deep kettle or
 saucepan. - The cans MUST be COMPLETELY covered with water.
 Bring to a boil.
 Boil for 5 hours, checking occasionally to make sure that the cans remain
 fully covered by boiling water - add water as needed.
 Remove the cans from the water.
 Let cool over night (at least 8 hours).
 Preheat the oven to 375 degrees.
 Lightly grease the (10“x1 1/2”) flan pan.
 Line with the puff pastry sheets.
 Prick the bottom with a fork in several places.
 Fill the pan with dry beans (to keep the crust from deforming).
 Bake until crisp.
 Remove the dry beans.
 Let cool.
 Open the cans of boiled condensed milk.
 Pour the contents into the baked crust.
 Peel and halve the bananas lengthwise.
 Lay the banana halves over the toffee (the boiled condensed milk).
 Add the instant coffee powder and the sugar to the cream.
 Whip until smooth.
 Spoon the cream over the contents of the pan.
 Sprinkle the ground coffee over.
 ~~~ Lucy Baldwin