Banana and coconut custards
Indulge in the tropical flavors of our Banana and Coconut Custards! This creamy dessert combines the richness of coconut milk and the sweetness of ripe bananas, perfectly balanced with a hint of vanilla. With simple ingredients like milk, egg yolks, and a touch of butter, this luscious custard is easy to make and sure to impress. Dive into a bowl of silky smooth goodness that's both refreshing and satisfying. Perfect for any occasion!
- 14 May 2024
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
Indulge in a tropical twist on a classic dessert with these Banana and Coconut Custards. Combining creamy coconut milk, ripe bananas, and rich vanilla extract, this dessert is both luxurious and comforting. Whether you're hosting a dinner party or simply want to treat yourself, this recipe is sure to impress.
Ingredients:
Instructions:
- Separate the egg yolks from the whites. You will need 6 yolks.
- In a medium bowl, whisk together the egg yolks, corn flour, and sugar until the mixture is smooth and pale.
- In a medium saucepan, combine the 1% fat milk and coconut milk.
- Heat the mixture over medium heat until it just reaches a simmer, stirring occasionally to prevent it from scorching. Do not let it boil.
- Slowly pour a small amount of the hot milk mixture into the egg yolk mixture while continuously whisking. This step is important to temper the eggs and prevent them from curdling.
- Gradually add the rest of the hot milk mixture to the egg yolk mixture, whisking constantly.
- Pour the mixture back into the saucepan and return it to the stovetop over medium-low heat.
- Cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of the spoon. This should take about 5-7 minutes. Do not let the mixture boil to avoid curdling.
- Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is completely melted and incorporated.
- Slice the bananas and arrange them evenly in the bottom of serving dishes or ramekins.
- Pour the warm custard over the sliced bananas in each dish.
- Let the custards cool slightly at room temperature, then cover them with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate the custards for at least 2 hours or until they are fully chilled and set.
- Just before serving, sprinkle the tops of the custards evenly with brown sugar.
- If desired, use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Alternatively, you can place the custards under a broiler for a few minutes, watching closely to avoid burning.
- Serve the banana and coconut custards chilled, enjoying the creamy custard with the sweet banana and caramelized brown sugar topping.
Tips:
- Use ripe bananas for maximum sweetness and flavor.
- Constantly stir the custard mixture to prevent it from forming lumps or burning at the bottom of the pot.
- After pouring the custard into molds or ramekins, tapping them gently on the counter can help remove air bubbles.
- To prevent a skin from forming on the surface of the custard as it cools, place a piece of plastic wrap directly on the custard.
- For an extra touch, garnish with toasted coconut flakes or a sprinkle of cinnamon before serving.
With a few simple steps, you can create a deliciously creamy and flavorful Banana and Coconut Custard. The combination of coconut milk and fresh bananas creates a dessert that feels both exotic and familiar. Serve it warm or chilled, and enjoy the delightful blend of textures and flavors.
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 490kcal | 20% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 3.12g | 8% |
| Sugar 45g | 46% |
| Fat | |
| Fat 24g | 30% |
| Saturated 16g | 56% |
| Cholesterol 290mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 230mg | 43% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.23mg | 18% |
| Vitamin B3 1.54mg | 10% |
| Vitamin B6 0.34mg | 20% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.86ug | 36% |
| Vitamin C 13mg | 14% |
| Vitamin E 1.64mg | 11% |
| Vitamin K 0.65ug | 1% |
| Minerals | |
| Calcium, Ca 120mg | 10% |
| Copper, Cu 0.27mg | 0% |
| Iron, Fe 2.00mg | 18% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 250mg | 20% |
| Potassium, K 580mg | 17% |
| Selenium, Se 20ug | 36% |
| Sodium, Na 45mg | 3% |
| Zinc, Zn 1.43mg | 13% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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