Banana Vanilla Custard

Introduction

Banana Vanilla Custard is a stovetop custard thickened with cornstarch and egg yolks, then finished with vanilla powder and thinly sliced bananas. You get a soft-set dessert that needs a few hours in the fridge, so it works well when you want to make dessert ahead instead of at the last minute.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 8 servings

Ingredients

• 2 oz (57 g / ½ cup) cornstarch
• 1 quart (950 ml / 4 cups) milk
• 2 oz (57 g / ¼ cup) caster sugar
• 2 egg yolks, beaten
• ½ teaspoon vanilla powder
• 2 bananas, thinly sliced

Instructions

1. Mix the cornstarch smoothly with a little milk to form a paste.
2. Put the remaining milk into a pan with the sugar. When boiling add the cornstarch paste, and boil for about 10 minutes.
3. Let the mixture cool a little, then add the beaten egg yolks, and stir until they thicken.
4. Add the vanilla, the bananas. When cool, pour into the prepared mould.
5. Chill for a few hours to set.

Variations

• Replace the bananas with thinly sliced strawberries for a lighter, sharper fruit flavor and a less creamy finish.
• Swap the caster sugar for light brown sugar if you want a slightly deeper, caramel-like sweetness and a darker custard color.
• Use half milk and half coconut milk in place of all the milk for a richer custard with a mild coconut note.
• Increase the vanilla powder slightly if you want the vanilla to stand out more against the banana.
• Pour the finished custard into individual ramekins instead of one mould so it chills faster and serves more neatly.

Tips for Success

• Mix the cornstarch with the milk until completely smooth before it goes into the pan, or you will get lumps in the finished custard.
• Let the milk mixture cool briefly before adding the beaten egg yolks so the yolks thicken the custard instead of scrambling.
• Stir while the custard thickens after the egg yolks go in; it should coat the spoon and look glossy.
• Slice the bananas thinly and evenly so they distribute through the custard instead of sinking in large pieces.
• Chill it until fully set before unmoulding or serving, since the texture firms up significantly in the fridge.

Storage and Reheating

Store the custard covered in the mould or in an airtight container in the fridge for up to 2 days. Pressing plastic wrap directly onto the surface helps prevent a skin from forming.

Freezing is not recommended. The custard can separate after thawing, and the bananas turn watery and soft.

This dessert is meant to be served cold, not reheated. If you want a slightly softer texture, let it sit at room temperature for 10 to 15 minutes before serving.

FAQ

Why did my custard turn lumpy?

The usual cause is cornstarch that was not mixed smooth at the start or egg yolks added while the base was still too hot. Stirring continuously as it thickens also helps keep the texture even.

Can you make Banana Vanilla Custard a day ahead?

Yes. It needs a few hours to chill anyway, and it can be made the night before, but it is best within 24 hours because the bananas continue to soften.

Can you use another fruit instead of bananas?

Yes. Soft fruits such as strawberries or poached pears work well, but they will change both the sweetness and the moisture level slightly.

Can you make this without a mould?

Yes. You can chill it in one serving bowl or divide it into smaller dishes if you do not need to unmould it for serving.