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banana custard recipe
- Total Time: 205 minutes
- Yield: 4 servings (180 mL each) 1x
- Diet: Vegetarian, Gluten-Free
Description
This homemade banana custard is a creamy, quick, and naturally sweet dessert, perfect for busy families. It combines ripe bananas with eggs, coconut milk, and whole milk for a delightful, comforting treat.
Ingredients
- 2 large ripe bananas (about 300 g / 10.5 oz), mashed
- 2 large eggs
- 2 large egg yolks
- 240 mL (1 cup) full-fat coconut milk
- 240 mL (1 cup) whole milk
- 80 g (0.33 cup) palm sugar
- 2 tablespoons cornstarch
- 5 mL (1 teaspoon) alcohol-free vanilla extract
- 5 mL (1 teaspoon) pandan extract
- Pinch of sea salt
- 1 small firm banana, thinly sliced (for garnish)
- 30 g (0.25 cup) unsweetened shredded coconut, toasted (for serving)
Instructions
- Mash Ripe Bananas: In a medium bowl, mash the 2 large ripe bananas until very smooth and creamy using a fork or immersion blender.
- Whisk Dry Ingredients: In a separate large bowl, whisk together the eggs, egg yolks, palm sugar, and sea salt until well combined and slightly frothy (about 2 minutes). Stir in the cornstarch until there are no lumps.
- Gently Heat Milk and Bananas: In a 2-quart saucepan over medium heat, gently warm the coconut milk, whole milk, and mashed bananas. Stir occasionally until small bubbles form around the edges (do not boil). Remove from heat and stir in the pandan extract.
- Temper the Eggs: Slowly pour about half of the warm milk and banana mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Thicken the Custard: Pour the tempered egg mixture back into the saucepan with the remaining warm milk and banana mixture. Cook over medium-low heat, whisking continuously, until the banana custard thickens (approx. 5-7 minutes) and coats the back of a spoon. Do not boil.
- Finish and Chill: Remove the saucepan from the heat and stir in the alcohol-free vanilla extract. Pour the custard evenly into four 180 mL (6 fl oz) ramekins or individual serving dishes. Chill for at least 3 hours, or preferably overnight, to allow the custard to fully set.
Notes
For a dairy-free option, swap whole milk for almond, oat, or extra coconut milk. For a healthier version, reduce palm sugar by 0.25 cup and use low-fat milk. If custard seems too thin, whisk in a slurry of 1 teaspoon cornstarch with 1 tablespoon cold milk and cook for another minute.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop, Chilling
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 ramekin (180 mL)
- Calories: 300 calories
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 120 mg
Keywords: banana custard, easy dessert, creamy, quick, family-friendly, naturally sweet, gluten-free, tropical, stovetop
