BANANA CUSTARD PUDDING
This banana custard pudding is easy to stir up anytime. -Hazel Fritchie, Palestine, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 235 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 125mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
HOT CUSTARD AND BANANAS
My friend Fluer and I made this at their house one time. We were trying to invent a pudding, but this was all the ingredients we could find, so we had to make do.
Provided by Perfect Pixie
Categories Dessert
Time 4m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Gently heat the custard over a low heat.
- While that's heating, peel the bananas and chop up.
- Pour the custard equally into the pudding bowls.
- Place banana on top.
- Serve immediately.
Nutrition Facts : Calories 584.7, Fat 7.9, SaturatedFat 2.5, Cholesterol 301.9, Sodium 329.9, Carbohydrate 123.8, Fiber 3.1, Sugar 14.4, Protein 9.4
BANANA CUSTARD ECLAIRS
Give these afternoon tea classics a fruity makeover with a creamy banana custard filling - perfect for a sophisticated spread
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Yield Makes 24
Number Of Ingredients 13
Steps:
- Put the butter in a saucepan with 225ml water. Weigh the flour in a large bowl and set aside. Bring the butter and water to a fast boil with a pinch of salt, simmer until the butter has melted, then tip in the flour and beat like mad with a wooden spoon until the mixture is pulling away from the sides of the pan and is lump-free. Tip into the bowl and spread the thick paste up the sides a little to help it cool quickly, then leave for 10 mins.
- Heat oven to 200C/180C fan/gas 6 and cut 2 pieces of baking parchment to fit 2 baking sheets. Using a ruler and a pen, mark 12 lines about 9cm long over each piece, leaving plenty of space between the lines. Flip the parchment over. Fit a piping bag with a large round piping nozzle, about 1.5cm wide. When the flour paste has cooled but is not cold, start adding the egg, bit by bit, beating well between each addition until you have a smooth batter, which will reluctantly drop off the end of your spoon. You may not need to use all the egg, so add it slowly. Transfer to your piping bag and use a little of the mixture to stick the parchment to your trays.
- Pipe the choux onto the baking sheet, using the lines as a guide. Place the trays in the oven and bake for 30 mins until the choux is puffed and golden. Swap the trays around for the final 5 mins. The choux should be crisp and hollow-sounding when tapped. You may wish to sacrifice 1 eclair to make sure that the inside is completely dried out; if it is still moist, the eclairs will sink when cooling. Once baked, leave to cool completely. Can be made 1 day ahead - store in a sealed container, and reheat in the oven for 5-10 mins to crisp up before filling.
- Now make the banana custard. Put the bananas, sugar and lemon juice in a food processor and whizz to a purée. Pour into a saucepan and bubble for a few mins until thickened. Mix the custard powder with 2-3 tbsp of the milk to make a smooth paste, then add the remaining milk, cream and vanilla, and stir well. Pour the custard mixture into the banana purée and continue cooking, whisking, until very thick and smooth. Pour into a bowl, cover with cling film and chill for 2 hrs, or until cold.
- Pick out 24 nice banana chips and place on a tray lined with parchment. Spray with edible gold spray or cover with a little gold leaf, if you like. When you're ready to assemble the eclairs, split each one along one side. Transfer the banana custard to a disposable piping bag and snip off the corner. Fill the eclairs generously with the custard, lining up on a tray as you go. Melt the chocolate in a bowl in the microwave, stirring every 20 secs or so to prevent it from burning. When the eclairs are filled, carefully dip the top of each one into the chocolate, letting any excess drip back into the bowl. Place a gold banana chip on each eclair and set back on the tray for 30 mins or so to set. Serve within 3 hrs.
Nutrition Facts : Calories 167 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium
BANANA & CUSTARD POTS
These mini tiramisu-style desserts are a quick, no-cook treat to round off a family meal
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 398 calories, Fat 20 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.23 milligram of sodium
BANANA CUSTARD WITH DATES & HONEYCOMB
Use the ripest bananas possible for the custard in this decadent dessert, which is topped with mejool dates, honeycomb, pistachios and dried banana chips
Provided by Tom Kerridge
Categories Dessert, Treat
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 707 calories, Fat 51 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 46 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
GRIDDLED BANANAS WITH NUTTY CHOCOLATE CUSTARD
Looking for a speedy sweet treat? Get out the griddle pan and char banana slices to serve with toasted hazelnuts on top of warmed chocolate custard
Provided by Good Food team
Categories Dessert, Dinner
Time 13m
Number Of Ingredients 4
Steps:
- Heat a griddle pan to high. Cook the bananas for 2-3 mins each side until charred.
- Meanwhile, remove the lids from the custard and push the chocolate into each. Microwave each pot on High for 1 min. Remove and leave to stand for 1 min, then stir well. Divide the custard between 2 bowls, add the hot bananas and sprinkle each with hazelnuts.
Nutrition Facts : Calories 349 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 46 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
BANANA CUSTARD TARTS
Adding banana to this custard tart gives a classic pudding a new edge
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Dinner, Treat
Time 1h5m
Number Of Ingredients 9
Steps:
- Roll the pastry out on a lightly floured surface to the thickness of a 20p coin. With a 14cm wide saucer, cut out 6 circles of pastry, then use to line six tartlet tins, 9cm in diameter. Chill for 30 mins.
- Heat oven to 200C/fan 180C/gas 6. Line each pastry case with crumpled baking parchment, then fill with baking beans. Bake the pastry for 15 mins, then remove the paper and beans. Bake for another 5 mins until the pastry is cooked and lightly golden. Remove from the oven, then leave to cool. Reduce oven to 150C/fan 130C/gas 2.
- In a pan, heat the milk and cream together to scalding point. Beat the eggs, egg yolk, sugar and nutmeg together, then pour in the hot milk and cream and gently beat, incorporating as little air as possible. Toss the bananas in lemon juice, divide them between the pastry cases, cut-side up, then fill with custard. Bake for 30 mins until just set. Remove from the oven and leave in the tins for 5 mins, before turning them out to cool on a wire rack. Finish with an extra grating of nutmeg.
Nutrition Facts : Calories 703 calories, Fat 50 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.59 milligram of sodium
SOUTHERN-STYLE BAKED BANANA PUDDING
If you like banana cream pie, you'll absolutely love baked banana pudding. Not only is there no pie crust to mess with, but I think the vanilla wafer cookies pair even more perfectly with the fruit and custardy pudding. We want the bananas to match the texture of the custard-soaked cookies, so make sure you buy them a week beforehand. Other than that, not much can go wrong with this simple Southern classic.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
- Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.
- Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.
- Remove custard from heat and add vanilla extract, banana liqueur, and cold butter. Whisk until butter dissolves. Set custard aside.
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss banana slices with lemon juice.
- Spread a quarter of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with the remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.
- Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.
- Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 64.4 g, Cholesterol 101.7 mg, Fat 13.5 g, Fiber 2.2 g, Protein 8.1 g, SaturatedFat 4.6 g, Sodium 272.2 mg, Sugar 25 g
BANANA CUSTARD
Baking this custard in a bain-marie (water bath) ensures that it remains light and creamy.From the book "Jamaican Cooking," by Lucinda Scala Quinn (Macmillan).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
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.
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