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.