Best 7 Hot Custard And Bananas 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.

HOT CUSTARD AND BANANAS

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.

FROZEN BANANA CUSTARD

Steps:

• In a medium saucepan, bring the milk just to a boil over medium-high heat. Remove from the heat and allow to cool slightly.
• In a mixing bowl, combine the eggs, sugar, and vanilla. Stir in 1/2 cup of the warm milk into the egg mixture, then pour all the egg mixture into the pan with the milk. Over medium low heat, whisking constantly until the mixture thickens slightly and will coat the back of a spoon. Do not allow to boil.
• Place the bananas in a food processor and pulse to a smooth puree. Add the warm custard mixture and pulse 2 to 3 times, scraping down the sides of the bowl as necessary, until the mixture is evenly blended. Cool the custard to room temperature, then place in an ice cream maker and process according to manufacturers instructions. Serve in cups, covered with Uncle Bill's hot fudge sauce and garnish with a few raspberries and a sprig of mint.

BANANA CUSTARD

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.

BANANA & CUSTARD POTS

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.

BANANA AND CUSTARD PUDDING

Steps:

• Divide half the biscuits between four individual serving bowls or one large bowl.
• Sprinkle with half the sherry or juice and set aside.
• Heat the butter in a frying pan over a medium to high heat.
• Add the bananas and fry lightly until golden.
• Heat the custard and pour half of it over the biscuits.
• Top with half the bananas.
• Repeat the layer, ending with custard.
• Sprinkle with pecan nuts and serve hot.

EGGY BANANA CUSTARD

Steps:

• Whisk egg. Whisk in mashed banana, breast milk or formula and nutmeg until very well combined.
• Heat a pan over medium heat. Add egg and banana mixture and cook, stirring often, until eggs are scrambled and completely cooked through.
• Remove from heat, let cool and chop into tiny pieces that your baby can easily manage.