Banana custard

Note: Can be used as a macaron filling, or can be adapted for citrus fruits (oranges, lemons) by not including banana and instead simmering milk with ~one fruit’s worth of juice and 3-4 fruits’ worth of zest, whisking together eggs and all other ingredients, tempering the eggs with the milk, then adding the eggs to the milk and heating on stove till thickened.
  • 1 ripe banana
  • ¼ cup cornstarch
  • ¾ cup regular sugar (brown sugar makes it tastier, I think, but also makes the color a less appetizing brown than yellow)
  • 6 egg yolks
  • 1.5 cups milk
  • 1 tsp vanilla extract
  • Salt to taste
  • Optional: cinnamon, rum

  1. Blend all ingredients in food processor/blender until very smooth.
  2. Heat on the stove till thickened.

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