Banana Custard
My favourite recipe is this vanilla custard, set over sliced bananas. I fear written down that sounds underwhelming but really is irresistible, thanks to the vanilla rich and golden egg custard. It is especially delicious poured over bananas, with a dusting of grated nutmeg as my Mum serve it, but would probably taste good poured over most foods! You use egg yolks to make the custard and Mum would always reserve the egg whites in a jar for making meringues, so don’t waste these.
Slice the bananas into a cut glass bowl, pour over the custard and set in the fridge. She would grate over some ancient nutmeg from her spice cupboard, which we often teased her contained only spices that were twenty years out of date.
ingredients
1/4 pint (140ml) milk
1/2 pint (280ml) cream
50-100g sugar (to taste)
vanilla extract
6 egg yolks
5 bananas
method
Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly. Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon until the custard is thickened, but before any lumps form. Pour over a bowl of sliced bananas and cool. Serve cold.