Banana Cream
Banana cream is a cornstarch-set milk pudding that needs only six ingredients and one pan. This version follows Mrs Beeton's Victorian household manual, so the texture comes from long boiling of cornstarch in milk, then egg yolks stirred in off the heat for richness. Sliced banana goes in at the end, so it stays soft and fragrant rather than cooked down. Once poured into a mould and chilled, it turns out as a neat, sliceable dessert.
Instructions
Stir the cornstarch with a small splash of the milk until you have a smooth paste with no lumps.
Pour the rest of the milk into a pan, add the sugar, and bring it to a boil. Stir in the cornstarch paste and keep it boiling for about 10 minutes.
Take the pan off the heat and let the mixture cool a little. Add the beaten egg yolks and stir until the custard thickens.
Stir in the vanilla and the sliced bananas. Let the mixture cool, then pour it into a prepared mould.
Chill for a few hours, until the cream is set firm enough to hold its shape.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
