Ingredients
1 (14 ounce) can sweetened condensed milk
1 prepared vanilla wafer, crust
2 -3 large bananas
1/2 pint whipping cream
cocoa powder
Method
Sources
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Argentinian milk caramel — alfajores, churros, ice cream, filling
Italian cream cheese — tiramisu, pasta, risotto finishing
Achievable elevated desserts — laminated doughs, cakes, custards
Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
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Argentinian milk caramel — alfajores, churros, ice cream, filling
Italian cream cheese — tiramisu, pasta, risotto finishing
Achievable elevated desserts — laminated doughs, cakes, custards
Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
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Remove the label from UNOPENED can of sweetened condensed milk, place it in a sauce pot, cover the can completely with water and boil for a minimum of two hours with a lid on the pot. Check from time to time and add water as needed to keep the can completely covered with boiling water. DO NOT OPEN THE HOT CAN! After boiling for a minimum of two hours, remove the pot from heat and place it in the sink, add cold water to the pot to stop the boiling process. Let the tap run so the hot water spills out of the pan and is replaced with cold tap water. Leave the can to cool. Whip the cream in a chilled bowl until it is light and fluffy. Set in refrigerator. When the can is cool enough to handle, carefully open and spread the Dulce de Leche over the bottom of the crust. Add a layer of sliced bananas over the Dulce de Leche. Then spread on a layer of whipped cream -- then another layer of sliced bananas. Then add the final layer of whipped cream. Dust the top with cocoa powder, chocolate curls, or crushed toffee. This is very rich and will serve several people--but you might not want to share! It's that good.