Recipe

Banana custard

An Australian/Kiwi twist to pouring custard. Banana custard also makes a great quick pie, just fill a ready-to-go pie case and top with sweetened whipped cream.

Nov 30, 2009 1:00pm
  • 20 mins cooking
  • Serves 4
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Ingredients

Banana custard
  • 2 cup full-cream milk
  • 2 eggs plus 2 egg yolks
  • 2 tablespoon sugar
  • 3 bananas, peeled and sliced

Method

Banana custard
  • 1
    In the top of a double boiler heat the milk until warm but not scalding. If you don't have a double boiler use a heatproof bowl over a saucepan of water (in both cases the water should be boiling underneath but not actually touching the base of the bowl).
  • 2
    Whisk the eggs and sugar together and mix this into the milk, continuing to heat and stir with a wooden spoon until the custard starts to thicken.
  • 3
    The water underneath should be at a low simmer; if it is boiling too vigorously the custard will curdle (in fact the custard should never boil, just be on the edge so that it thickens to a smooth, creamy consistency). As soon as it reaches this point, take the custard off the heat and add the sliced bananas.
  • 4
    Custard should be eaten the same day because the bananas will turn brown overnight.

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