I know this doesn't look like anything sexy enough for a holiday dinner. I wasn't planning on the banana I used as a topping to turn brown during chilling time. Of course I should have known it.. but I just wasn't thinking.
This was, however, a mouthful (or several mouthfuls) of pure banana bliss. Even non-dessert lovers ate their entire slice after an entire holiday meal!
I'm always weary of custards because you never really know how they're going to turn out until it's too late for a plan B. If it says to chill 1 hour and you only let it chill 1 hour.. well, you're probably going to be out of luck.. because NOTHING sets in just 1 hour. Those are lies.. all lies.
Also.. who tries a "needs time to set" recipe for the first time on Christmas Eve? Someone crazy.. that's who. Me.
This was, however, a mouthful (or several mouthfuls) of pure banana bliss. Even non-dessert lovers ate their entire slice after an entire holiday meal!
I'm always weary of custards because you never really know how they're going to turn out until it's too late for a plan B. If it says to chill 1 hour and you only let it chill 1 hour.. well, you're probably going to be out of luck.. because NOTHING sets in just 1 hour. Those are lies.. all lies.
Also.. who tries a "needs time to set" recipe for the first time on Christmas Eve? Someone crazy.. that's who. Me.
Ingredients
Shortcrust:
80g butter, cubed
125g buckwheat flour
125g flour
pinch salt
1 Tbsp nutritional yeast
1 packet vanilla sugar
2 Tbsp cane sugar
1/2 tsp cinnamon
1 very ripe mashed banana
1 egg yolk
2 cL water
Use the method and bake for 30 minutes at 190°C
Filling:
75g cane sugar
1/3 cup cornstarch
1/4 tsp salt
1 1/2 cups coconut milk (or normal milk)
1 1/2 cups cream
3 egg yolks
1 tsp vanilla extract
2 Tbsp butter
1 banana sliced lengthwise
3 bananas sliced into 1/4 inch rounds
Directions
1. Whisk together in order the sugar, cornstarch, salt, milk, cream, an egg yolks.
2. Pour the mixture into a saucepan on medium to high heat. Whisk continuously until the mixture thickens, about 6 minutes. You don't want it to be clumpy, but evenly thick where it will not drip off a spoon.
3. Remove from heat. Whisk in the butter and vanilla extract until dissolved. Let cool.
4. In your pre-baked shortcrust, spread a hefty layer of custard on the bottom. Add in the banana rounds in a layer. Repeat until you run out of custard and bananas.
5. If you want to make it like mine, add the last banana sliced lengthwise on the top of the last layer of custard. This step can be done right before serving to avoid the browning.
6. Chill in the fridge for at least 3-4 hours. I let mine for 11.
Use the method and bake for 30 minutes at 190°C
Filling:
75g cane sugar
1/3 cup cornstarch
1/4 tsp salt
1 1/2 cups coconut milk (or normal milk)
1 1/2 cups cream
3 egg yolks
1 tsp vanilla extract
2 Tbsp butter
1 banana sliced lengthwise
3 bananas sliced into 1/4 inch rounds
Directions
1. Whisk together in order the sugar, cornstarch, salt, milk, cream, an egg yolks.
2. Pour the mixture into a saucepan on medium to high heat. Whisk continuously until the mixture thickens, about 6 minutes. You don't want it to be clumpy, but evenly thick where it will not drip off a spoon.
3. Remove from heat. Whisk in the butter and vanilla extract until dissolved. Let cool.
4. In your pre-baked shortcrust, spread a hefty layer of custard on the bottom. Add in the banana rounds in a layer. Repeat until you run out of custard and bananas.
5. If you want to make it like mine, add the last banana sliced lengthwise on the top of the last layer of custard. This step can be done right before serving to avoid the browning.
6. Chill in the fridge for at least 3-4 hours. I let mine for 11.
After 11 hours, this baby was NOT runny.
It was a silky delectable consistency full of ripe banana flavor without being overwhelmingly sweet.
Just a perfect end to a delightful evening with Friends that are more like Family...
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