For a boost of hearty sweetness in your dessert, make banana cream custard. While it is flavorful, it can also be enhanced by adding in other mix-ins like crushed pecans or walnuts, peanut butter and mini chocolate chips.
- 3 to 4 medium-sized, well- ripened bananas, peeled
- 1/3 cup of all-purpose flour
- 2 tsp. of nondairy margarine
- 2 cups of nondairy milk (like soy, almond or cashew)
- 3 tsp. of cornstarch
- 3 tsp. of very cold water
- 3/4 cup of granulated sugar
- 2 tsp. of vanilla extract
- ¼ tsp. salt
- Into a small bowl, whisk the cornstarch and 3 tbsp. of cold water together. Set the mixture aside and ready a medium-sized saucepan.
- Put the granulated sugar, flour, milk, salt and the cornstarch mixture into the saucepan. Heat over medium flame for around 5 minutes until the mixture comes into a boil. Remember to stir the mixture from time-to-time in the duration of 5 minutes.
- Add the margarine and vanilla extract and bring into a boil again. Once it boils, allow to cook for another minute or until the mixture achieves a very thick consistency, then remove from heat.
- Slice the bananas thinly and add into the custard mixture. Take note that you don’t have to over-stir it as to completely mash the bananas in the process.
- Transfer the custard into 4 large mugs or serving dishes (or 6 small mugs or dishes).
- Let them cool at room temperature for about 20 minutes before chilling them into the refrigerator.
- Serve them cold and topped with whipped cream or you can store them inside the fridge for up to three days.
Time and Serving
- Preparation : 5 minutes
- Cooking : 15 minutes
- Serving : makes 4-6