Creamy Banana Custard Dessert

Table of Contents

- 1/2 lemon (30ml juice)
- 300ml milk (cold or hot, depending on preference)
- 50g cornstarch (can be replaced with 100g flour)

- 3 egg yolks
- 1 teaspoon vanilla essence
- 500ml very cold cream (either dairy cream or vegetable cream)

1. Peel and slice the bananas: Start by peeling all the bananas and slicing them into medium-sized pieces. This will make them easier to mash later.
2. Mash the bananas: Place the banana slices in a bowl and mash them using a fork or potato masher until they form a smooth puree.
3. Add lemon juice: To prevent the bananas from browning and to add a fresh, zesty flavor, squeeze the juice of half a lemon (about 30ml) over the mashed bananas. Stir well to combine. Set the banana mixture aside.

1. Prepare the cornstarch mixture: In a small bowl, mix 50g of cornstarch with a few tablespoons of the cold or hot milk (from the 300ml) until the cornstarch dissolves completely. If you’re using flour, mix it in the same way until you get a smooth paste.
2. Whisk the egg yolks: In another bowl, whisk the 3 egg yolks until smooth and creamy. Set aside.
3. Heat the milk: Pour the remaining milk (either cold or hot) into a saucepan and heat it over medium heat until it just begins to simmer. Avoid letting it boil.

1. Add the cornstarch and egg yolks: Slowly pour the cornstarch mixture and the whisked egg yolks into the heated milk, whisking continuously to avoid lumps.
2. Stir in the butter: Add the 50g of butter and continue stirring until the custard thickens. This should take about 3-5 minutes. Once the mixture is thick and smooth, remove it from heat.
3. Add the vanilla essence: Stir in the teaspoon of vanilla essence for added flavor.

Combine the banana puree with the custard: Gently fold the mashed bananas into the custard mixture, ensuring the banana flavor is evenly distributed throughout the custard.

1. Whip the cream: In a large, cold mixing bowl, pour 500ml of very cold cream (either dairy or vegetable cream). Using a hand mixer or whisk, whip the cream until soft peaks form. This should take about 3-5 minutes.
2. Fold in the whipped cream: Once the banana custard mixture has cooled slightly, gently fold in about half of the whipped cream to create a lighter, fluffier texture. Reserve the other half for topping.

1. Layer the dessert: In individual serving glasses or a large serving dish, layer the banana custard mixture, alternating with dollops of whipped cream. You can create as many layers as you like, depending on the size of the container.
2. Top with whipped cream: Finish the dessert by topping it with a generous layer of the reserved whipped cream.
3. Chill the dessert: Refrigerate the dessert for at least 1-2 hours before serving. This will allow the flavors to meld and the custard to set perfectly.

- Cornstarch vs. flour: If you choose to use flour instead of cornstarch, remember that the flour will take a little longer to thicken. Stir continuously to avoid lumps.
- Whipping cream: Ensure your cream is very cold before whipping to achieve the best results. You can even place your mixing bowl and beaters in the fridge for 10-15 minutes before starting.
- Banana substitutes: If you want a variation of this dessert, you can substitute bananas with other fruits like mango, peach, or berries for a different flavor.

Serving suggestion: For a crunchier texture, consider adding a layer of crushed cookies or graham crackers between the custard and whipped cream layers.

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