Banana Custard
Quick and easy, rich and creamy, and perfect on its own or used for homemade banana pudding or banana creme pie.
Recipe Makes: 6 servings
Equipment
- small saucepan
- whisk
- large wooden spoon (or silicone spatula)
- large bowl (glass or ceramic)
- food-safe plastic wrap
- refrigerator
- cutting board (or plate)
- sharp knife
Ingredients
- ⅔ cup granulated sugar
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- 2 cups whole milk (at room temperature)
- 4 large egg yolks (lightly beaten, at room temperature)
- 1 ½ teaspoons pure vanilla extract
- 2 medium ripe bananas (firm, not mushy)
Instructions
- Add ⅔ cup granulated sugar, 2 tablespoons cornstarch, and ⅛ teaspoon salt to small saucepan. Whisk dry ingredients together to blend.
- Place saucepan on stovetop over medium-high heat. Immediately pour 2 cups whole milk into saucepan in increments, whisking well to incorporate milk between each addition.
- Once all milk has been added, continue whisking gently until mixture is smooth, bubbly, and thickened. Once bubbly and thickened, reduce heat to low. Gently stir mixture over low heat 2 minutes.
- After 2 minutes, remove saucepan from heat. Transfer 2 tablespoons of milk mixture into bowl of 4 large egg yolks (lightly beaten) and stir gently to incorporate. Add milk mixture slowly to prevent scrambling egg yolks.
- Slowly pour egg mixture into saucepan, stirring constantly. When entire egg mixture has been transferred to saucepan, return saucepan to heat.
- Increase heat under saucepan to medium. Stirring constantly, bring mixture to very low, gentle boil. Cook mixture, stirring constantly, 2 minutes.
- After 2 minutes, remove saucepan from heat. Let mixture cool slightly, then add 1 ½ teaspoons pure vanilla extract and stir to incorporate.
- Transfer mixture to glass or ceramic bowl. Let mixture cool 10 to 15 minutes.
- Once mixture has cooled, cover bowl with food-safe plastic wrap, lightly pressing plastic wrap against top of custard. Place covered custard in refrigerator and chill at least 1 hour.
- Immediately before serving, peel 2 medium ripe bananas, then chop bananas into small pieces.
- Remove chilled custard from refrigerator and discard plastic wrap. Add chopped banana pieces to bowl of custard, then gently fold banana pieces into custard until just incorporated. Serve banana custard chilled or at room temperature as desired.
Recipe Notes
- Mixture may become lumpy or seem curdled at first, but it should thicken and become smooth as it cooks. Stir constantly and be careful not to let the saucepan or your custard get too hot.
- Plastic Wrap: Gently pressing the plastic wrap against the top of the custard, so it's actually touching the custard, will help prevent a skin from forming on top of the custard as it cools.
- Leftovers: Refrigerate leftover banana custard in an airtight container up to 2 days. Note that custard may begin to separate or become watery the longer it's refrigerated.
- Serving Suggestions: Serve on top of oatmeal or French toast, as a filling for cakes or cupcakes, in a pie crust, in banana pudding cups, or on its own.
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Nutrition
Serving: 1 serving | Calories: 219kcal | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 132mg | Sodium: 86mg | Potassium: 277mg | Total Carbs: 38g | Fiber: 1g | Sugar: 31g | Net Carbs: 37g | Vitamin C: 3mg | Calcium: 117mg