I decided to go with Vanilla custard.
I have always enjoyed custard & I have fond memories of my mother making a banana custard for us when we were children which I really liked.
I have used that as inspiration but have made my own custard instead of using a powder for a base.
This is a really simple recipe that is quick to make and doesn't need a huge amount of ingredients. It can be served either hot or cold.
It makes it a perfect mid-week treat when desserts are sometimes overlooked!
VANILLA BANANA CUSTARD
(Serves 4)
You'll need:
300ml soymilk (or other plant milk of choice)
1/4 cup sugar (I used unrefined cane sugar)
2 Tablespoons cornflour
2 teaspoons vanilla
1 banana
Combine the sugar, cornflour and vanilla in a saucepan. Add a few tablespoons of milk and whisk until a paste is formed and the cornflour has completely dissolved.
Add the remaining milk and stir until well combined. Place over a medium low heat & stir constantly until the custard thickens.
Chop the banana into thin slices and place in the bottom of little serving containers of choice.
Pour the custard over the banana.
Can be served warm, or alternatively store in the fridge until ready to eat.
The custard will thicken more if kept in the fridge.
Question of the day:
Do you have any childhood dessert memories that you still enjoy eating today?
I didn't love custard as a child, but recently I have been wanting it - so your recipe is well timed! I have never made it from scratch but it looks like it would be fun to do :)
ReplyDeleteSuper fun & super easy - doubt I'll ever go back to powder now!
DeleteI always buy custard powder because that is what my mum did - but I never thought to make it from scratch without eggs - it looks so rich and creamy in your photos that I must try this - my mum made custard and banana for us - I wasn't a huge fan but I now live with two custard fans!
ReplyDeleteI really like it made from scratch so much better than powder (thought that probably doesn't surprise you!!!). It definitely is more creamy I think, and depending on the sugar used it can end up nearly like a 'caramel' for those who aren't so keen on custard flavour!
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