Banana Custard Slice Recipes

BANANA CUSTARD

Steps:

• Preheat the oven to 325 degrees. In a large bowl, peel and mash the bananas and mix with the lime juice and 1/2 teaspoon of the nutmeg.
• In a saucepan over medium heat, warm the milk and sugar. In a small bowl, blend the eggs and vanilla together, then combine with the banana mixture and milk mixture. Sprinkle the bread crumbs over the buttered baking pan. Pour the custard into a 9 x 13 x 2-inch ovenproof dish.
• Sprinkle on the remaining 1/4 teaspoon of nutmeg. Place the pan into a larger pan that is filled with warm water, 1/2 inch up the side. Bake for 1 hour or until the custard is set.

CHOC BANANA CUSTARD SLICE

Steps:

• Preheat oven to hot, 200°C. Line 2 oven trays with baking paper.
• In a saucepan, heat milk on medium, to boiling point. In a large bowl, whisk eggs, sugar, cornflour and vanilla together, until thick and pale. Gradually add hot milk, whisking constantly to combine. Transfer to clean saucepan. Stir constantly over a low heat, until mixture boils and thickens. Allow to cool.
• Meanwhile, place pastry on trays and prick all over with a fork. Bake 10-12 minutes, until puffed and golden.
• Position pastry half on serving platter. Spread with one-third each hazelnut spread, custard and banana slices. Repeat layers twice, finishing with pastry sheet. Chill for 1 hour.
• Dust with icing sugar and cut into slices to serve.

EGGY BANANA CUSTARD

Steps:

• Whisk egg. Whisk in mashed banana, breast milk or formula and nutmeg until very well combined.
• Heat a pan over medium heat. Add egg and banana mixture and cook, stirring often, until eggs are scrambled and completely cooked through.
• Remove from heat, let cool and chop into tiny pieces that your baby can easily manage.

BANANA CUSTARD SLICE

Steps:

• Into a large saucepan put milk, sugar, eggs and bananas and then blend with a stick blender (if you don't have a stick blender then use a blender or food processor and then transfer to saucepan) heat over a very gentle heat stirring frequently until the custard thickens (should coat back of wooden spoon with a thick mix and when stirring leave a trail), add arrowroot to help thicken even more.
• Spread the custard out on a tray (with sides) to let cool completely.
• Preheat oven to 180°C.
• Cut pastry sheets in half and place pastry sheets on baking paper lined trays.
• Prick pastry sheets all over with a fork.
• Place in oven and bake for 10 minutes.
• Give cooled custard a stir to (don't worry about it having formed a skin), put down a layer of pastry and top with 1/3 of the custard but don't take it right to the edge, put on another 1/3 layer of custard and then another pastry sheet and then the final layer of custard and the final 4th sheet of pastry.
• Sprinkle with icing sugar and then refrigerate for 1 hour.
• Remove and slice into desired portions (3 to 4).

BANANA CUSTARD SLICE

Steps:

• Sift dry ingredients. Melt butter and mix the egg, milk, butter and banana. Stir into the dry ingredients. Grease a lamington pan and bake for 25-30min in moderate (180°C/160°C fan-forced) oven. Tips: Sprinkle with cinnamon and nutmeg to serve.

BANANA CUSTARD PUDDING

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. , Cover and chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired.

CHOCOLATE BANANA CUSTARD SLICE

Steps:

• First make the base. Arrange the crispbreads on the bottom of a rectangular baking dish or plastic tupperware container cutting some in half so that the entire base is covered.
• Add water and sugar to a small saucepan and boil for 5 minutes. Take off heat and add liqueur. Allow to cool slightly.
• Using a tablespoon, gently pour a small amount of syrup over each crispbread until it is totally covered. Leave for 5 minutes and repeat process. There may be some syrup left over depending on how thick your crispbread is.
• Next prepare the jelly. Empty 2 packets into a bowl and add boiling water. Stir until the jelly crystals have dissolved, and then add the cold water.
• Leave the jelly out of the refrigerator to slowly cool down while you make the custard.
• Heat 4 cups of milk in a saucepan until quite warm.
• In a separate bowl add the custard powder to the remaining 2 cups of milk and dissolve well.
• Add custard-milk mixture into hot milk and stir immediately.
• Add the sugar while continuously mixing.
• When the custard thickens add the butter and mix well.
• Tip about half the custard into another bowl and add the vanilla essence.
• In the original saucepan add the couverture and cocoa powder and stir until well combined and smooth. (You can add an extra tablespoon of sugar if you like).
• Pour chocolate custard over soaked crispbreads spreading it out evenly. Put into the fridge to cool.
• Cover the vanilla custard with cling wrap so that it doesn't get a skin.
• Once cool, cover the chocolate layer with the vanilla custard and put back into the fridge.
• Once the custard is cool, very gently add the jelly layer over the top. The jelly should have cooled down and slightly thickened. Start by adding a ladle full in one corner. The jelly should not penetrate the custard layer, if it does start to run into the custard put it back into the fridge and wait until it cools further.
• Slowly add all the jelly until a yellow layer has formed over the custard covering it completely.
• Refrigerate for 4 hours or preferably overnight.
• Slice and serve.