Banana Custard Scrunch 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 WITH DATES & HONEYCOMB

Steps:

• Purée the bananas with a stick blender and tip into a heavy-bottomed saucepan with the cream. Heat gently until steaming, stirring all the time. Meanwhile, whisk together the sugar and eggs. Pour the hot banana cream over the eggs and whisk well to combine, then tip everything back into the saucepan.
• Cook over a low heat, stirring continuously, until thick and the mixture reaches 78C on a digital cooking thermometer. You'll need to stir constantly, scraping the bottom of the pan so the eggs don't overcook or burn. Add the lime zest, whizz up again with a hand blender, pass the mixture through a sieve into a jug and pour into six serving glasses, ramekins or one large dish. Cover with cling film, then chill for at least 3 hrs, but preferably overnight, until set. Remove from the fridge and sprinkle with the dates, honeycomb, pistachios and banana chips to serve.

BANANA CUSTARD SCRUNCH

Steps:

• In a small bowl, stir together the yogurt and vanilla pudding. Set aside.
• Heat a dry skillet over medium heat. Measure in the oats, and toast for about 1 minute, until hot. Drizzle honey over the oats, and continue to stir over medium heat until the oats are crispy at the edges.
• Remove the oats from the heat, and spoon most of them into the bottom of 4 glasses or small bowls. Reserve the rest for topping. Using about half of the banana slices, place a layer of sliced bananas over the oats in each glass or bowl. Pour custard over the banana slices. Top with the rest of the banana slices, and sprinkle with the rest of the toasted oats.

BANANA CUSTARD SCRUNCH

Steps:

• In a small bowl, stir together the yogurt and vanilla pudding. Set aside.
• Heat a dry skillet over medium heat. Measure in the oats, and toast for about 1 minute, until hot. Drizzle honey over the oats, and continue to stir over medium heat until the oats are crispy at the edges.
• Remove the oats from the heat, and spoon most of them into the bottom of 4 glasses or small bowls. Reserve the rest for topping. Using about half of the banana slices, place a layer of sliced bananas over the oats in each glass or bowl. Pour custard over the banana slices. Top with the rest of the banana slices, and sprinkle with the rest of the toasted oats.

BANANA CUSTARD SCRUNCH

Steps:

• In a small bowl, stir together the yogurt and vanilla pudding. Set aside.
• Heat a dry skillet over medium heat. Measure in the oats, and toast for about 1 minute, until hot. Drizzle honey over the oats, and continue to stir over medium heat until the oats are crispy at the edges.
• Remove the oats from the heat, and spoon most of them into the bottom of 4 glasses or small bowls. Reserve the rest for topping. Using about half of the banana slices, place a layer of sliced bananas over the oats in each glass or bowl. Pour custard over the banana slices. Top with the rest of the banana slices, and sprinkle with the rest of the toasted oats.