Quick & Easy

Banana custard

An Australian/Kiwi twist to pouring custard. Banana custard also makes a great quick pie, just fill a ready-to-go pie case and top with sweetened whipped cream.
Banana custard



1.In the top of a double boiler heat the milk until warm but not scalding. If you don’t have a double boiler use a heatproof bowl over a saucepan of water (­in both cases the water should be boiling underneath but not actually touching the base of the bowl).
2.Whisk the eggs and sugar together and mix this into the milk, continuing to heat and stir with a wooden spoon until the custard starts to thicken.
3.The water underneath should be at a low simmer;­ if it is boiling too vigorously the custard will curdle (in fact the custard should never boil, ­just be on the edge so that it thickens to a smooth, creamy consistency). As soon as it reaches this point, take the custard off the heat and add the sliced bananas.
4.Custard should be eaten the same day because the bananas will turn brown overnight.

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