I know bananas can be a bit controversial, but I come from a banana loving family and wanted to make a recipe highlighting their deliciousness. I originally made this custard to use as a filling for some buns I made, but it didn’t quite work out.
However, this custard was amazing. It was so simple and basic, I thought it would be just good enough to accomplish what I wanted and let the bread really shine, but it proved me wrong in the best way possible. It is delightful and light and sweet and fruity and just wonderful. I am super pleased with this custard, if that wasn’t obvious, and I think it deserves to be enjoyed by other banana lovers.
Making it is simple, throw all of the ingredients, except for the butter, into a saucepan and boil until the custard is thick and luscious and coats the back of a spoon. Stir in the butter, and if you want to use some vanilla, add that now as well, and cool for a few hours then enjoy.
Banana Custard
Ingredients
- ½ Cup Crushed Banana (1 medium banana)
- 1 Tablespoon Corn Starch
- ⅓ cup Sugar
- 1 Egg Yolk
- Pinch of salt
- ½ Cup Heavy Whipping Cream
- ¼ Cup Milk
- 1 Tablespoon butter
- Optional: ¼ Teaspoon Vanilla
Instructions
- Mix together the crushed banana, corn starch, sugar, egg yolk, salt, heavy cream, and milk in a saucepan.
- Heat the mixture over low heat for 3-4 minutes. This is meant to warm up the egg yolk slower so that it doesn’t scramble in the mixture. After the mixture warms up a bit, bump it up to medium heat and bring it to a boil.
- Whisk the custard continuously as it bubbles and thickens. Allow it to boil for 2-3 minutes. The custard is done once the mixture coats the back of the spoon without dripping off. Alternatively, if you use a metal saucepan to make the custard, you can tell it’s done once the mix starts clinging to the sides of the pan.
- Take the custard off the heat and whisk in the butter and vanilla, if you are using it.
- Transfer the custard to a smaller bowl, cover it with plastic wrap with the plastic wrap making direct contact with the custard, and cool in the refrigerator for 1-2 hours.