- Bananas 350grams
- Eggs 3 • 130 kcal
- Sugar 150grams • 470 kcal
- Corn starch 30grams
- Milk 200ml • 49 kcal
Banana custard is a delicious variation of classic custard preparation. An easy and fast cream, perfect for filling fruit cakes or for a fresh dessert. Custard is a classic of international pastry made with eggs, sugar, cornstarch and milk: few ingredients for a good dessert to be served alone or with homemade shortbread biscuits. In this recipe we have added banana pulp, adding a touch of taste and aroma. Let's see how to do it without errors!
Clean the banana and cut out the pulp (1). Mash it with a fork and whisk it for a minute with a mixer if it is too solid. Add the milk and the pulp in a saucepan and bring to a boil on a low flame (2). Turn off and remove from heat. Open the eggs and pour the egg yolks into a bowl, add the sugar and cornstarch (3).
Whisk vigorously until the mixture is frothy (4). Add the milk and banana mixture and mix everything without forming lumps (5). Pour everything into a saucepan and cook on a low heat for 2/3 minutes, stirring with a wooden spoon until you obtain a thick cream (6). Allow the custard to cool before serving with a few fresh banana slices.
If the custard should be too liquid, add a tablespoon of flour after sieving it when the custard is still hot, stir so as not to form lumps.
If the custard is too thick, add a tablespoon of whipped cream for cakes.
If you do not consume the custard immediately, let it cool and keep it in the refrigerator at 4 ° for up to 2 days covered with the cling film well adherent to the custard. After 48 hours the custard will start to become acid.