Recipe: Eating on a Dime Banana Custard Cream

Recipe: Eating on a Dime Banana Custard Cream Delicious, fresh and tasty.

Banana Custard Cream. Set the mixture aside and ready a medium-sized saucepan. Put the granulated sugar, flour, milk, salt and the cornstarch mixture into the saucepan. Great recipe for Banana Custard Cream.

I don't like making complicated recipes myself, so I aimed for a simple and easy one.

The key is to keep mixing it with a whisk over low heat.

In a medium saucepan, bring the milk just to a boil over medium-high heat.

You can cook Banana Custard Cream using 9 ingredients and 11 steps. Here is how you cook it.

Ingredients of Banana Custard Cream

1. It’s 1 small of Banana.

2. You need 1 tbsp of ★Cake flour.

3. It’s 1 tbsp of ★Corn starch.

4. Prepare 150 ml of ★Milk.

5. You need 1 of ★Egg (whole egg).

6. You need 3 tbsp of ★Brown sugar (or use white sugar).

7. Prepare 1 of few drops ★Vanilla oil (or vanilla essence).

8. You need 1 of optional, (to taste) ★Rum or brandy.

9. You need 5 grams of Butter.

Remove from the heat and allow to cool slightly.

In a mixing bowl, combine the eggs, sugar, and vanilla.

Made from layering a custard based pudding over shortbread or vanilla wafers and slices of banana.

This pudding can be served warm or cold, topped with either meringue or whipped cream.

Banana Custard Cream instructions

1. Puree the banana. Use a food processor or handheld mixer. If its a bother just mash it up with a fork..

2. Put the ★ ingredients in a small pan, and mix it up well before starting to cook. If you want a really creamy, smooth texture, I recommend straining the mixture through a sieve at this stage..

3. Cook over low heat while mixing constantly with a whisk. When it starts to thicken, the hardening process will progress very quickly, so keep mixing!.

4. When the cream is turning glossy and thick, add the banana puree and mix it in well. Turn off the heat and add the butter. Done!.

5. When cooling down the cream, press a sheet of plastic wrap right on the surface of the cream.This prevents the surface from drying out and forming a skin..

6. All the tablespoon measurements are level tablespoons..

7. Small whisks and pans make handling the cream easier with this recipe. See the one on the right in the photo. Small whisks are very useful. I bought mine at a 100 yen shop..

8. If you chill the cream in the refrigerator it will firm up quite a bit, so use as a filling in bread rolls and so on..

9. By the way, I dont strain the cream since it's extra work, but it still comes out very nicely..

10. I also have a "strawberry" version in my custard cream series..

https://cookpad.com/us/recipes/143892-strawberry-custard-cream.

1. I also have a "chocolate" version in my custard cream series..

https://cookpad.com/us/recipes/143895-chocolate-custard-cream.

This dessert is the perfect crowd pleaser if you're just serving your family or a group!

This creamy, custard-based dessert will remind you of classic banana pudding from your favorite barbecue joint.

The custard filling is made on the stovetop with milk, sugar, cornstarch, salt, eggs, butter, and vanilla.

In a small saucepan, combine the sugar, cornstarch and salt.

Cook and stir over medium-high heat until thickened and bubbly.