Banana Custard Recipes

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.

BANANA CUSTARD PUDDING

Steps:

• Combine sugar, cornstarch, and salt in saucepan.
• Over medium heat, slowly add milk, stirring until mixture comes to a boil.
• Cook for 2 minutes.
• Temper egg yolks by adding a small amount of hot liquid, then return all to the saucepan.
• Cook until thickened, then remove from heat.
• Stir in vanilla and chill custard for 1 hour.
• Just before serving, fold in banana slices.
• Garnish with mint if desired.

IMPOSSIBLY EASY BANANA CUSTARD PIE

Steps:

• Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
• In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
• Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
• Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.

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.

FROZEN BANANA CUSTARD

Steps:

• In a medium saucepan, bring the milk just to a boil over medium-high heat. Remove from the heat and allow to cool slightly.
• In a mixing bowl, combine the eggs, sugar, and vanilla. Stir in 1/2 cup of the warm milk into the egg mixture, then pour all the egg mixture into the pan with the milk. Over medium low heat, whisking constantly until the mixture thickens slightly and will coat the back of a spoon. Do not allow to boil.
• Place the bananas in a food processor and pulse to a smooth puree. Add the warm custard mixture and pulse 2 to 3 times, scraping down the sides of the bowl as necessary, until the mixture is evenly blended. Cool the custard to room temperature, then place in an ice cream maker and process according to manufacturers instructions. Serve in cups, covered with Uncle Bill's hot fudge sauce and garnish with a few raspberries and a sprig of mint.

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.

AUTHENTIC SOUTHERN BANANA PUDDING

Steps:

• Place a layer of wafer cookies on the bottom of a large glass bowl. Top with a layer of banana slices. Alternate layers, reserving 10 wafer cookies to crumble for topping.
• Mix sugar, flour, and salt together in a saucepan. Slowly whisk in cream, about 1/4 cup at a time. Add milk and butter. Place pan over medium heat. Stir constantly until custard begins to thicken, 3 to 5 minutes. Remove pan from heat.
• Place egg yolks in a bowl. Whisk a few tablespoons of warm custard mixture into the egg yolks. Add the egg/custard mixture back to the saucepan. Stir over medium heat until custard is thick enough to coat the back of a spoon, 4 to 5 minutes. Stir in vanilla extract. Remove from heat; allow to cool about 20 minutes.
• Pour mixture slowly over the layers of wafers and bananas. Gently shake bowl so custard seeps to the bottom of the bowl. Crumble the remaining wafer cookies and sprinkle over the top.

BANANA CUSTARD FILLING

Steps:

• Combine sugar, flour, and cornstarch in a medium mixing bowl.
• Mix well and set aside. Pour milk into a large saucepan, cook over medium heat until candy thermometer registers 160 degrees.
• Gradually stir one fourth of the hot milk into yolks, stir into reserved dry ingredients, and add remaining hot milk.
• Cook stirring constantly until mixture thickens and coats the spoon. Remove from heat and stir in butter, vanilla, and bananas.
• Let cool to room temperature.

BEST BANANA ICE CREAM

Steps:

• In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

BANANA & CUSTARD POTS

Steps:

• Put the coffee into a shallow dish and dissolve in 150ml boiling water. Set out 4 sundae glasses or teacups. Whisk together the mascarpone, custard, sugar and 1 tbsp Marsala, if using, until smooth. Dip a couple of sponge fingers into the now cooled coffee for a few secs until soaked but not soggy, then put into the bottom of one of the glasses, breaking them to fit if needed. Repeat, using enough fingers to make a decent layer of sponge at the bottom of each glass. Drizzle with remaining Marsala, if using.
• Spoon over a layer of the mascarpone custard, then top with some sliced banana and a sprinkling of chocolate. Repeat the layers, then chill for 10 mins before serving.