I had two sad little bananas in the fruit bowl this evening and fancied a quick comforting dessert – so here we have it, banana custard!
Makes around 3/4s of a pint (served three):
2 bananas
300ml cold water
6 tsp dried skimmed milk
2 tbsp flour
2 egg yolks (the whites can be frozen until needed – don’t throw them away!)
Optional: 1 tbsp sugar (I didn’t use it and didn’t think it needed it, but I don’t have much of a sweet tooth)
Break the banana into chunks and combine it with the water and dried skimmed milk in a blender (if you want to use liquid milk, just use 300ml in place of the powdered milk and water). Blend for 30 seconds until smooth.
Pour the ‘banana milk’ into a saucepan on a medium heat for a few minutes, reducing to a low heat when it starts to simmer. Milk can boil very quickly – even milk with bananas in – so keep an eye on it!
Separate the egg yolk and white and add the yolk to a small bowl. Spoon the flour in (and sugar if using) and mix well with a fork to form a paste. Spoon a little of the warm banana milk into the egg and flour, mixing in well with a fork to stop the egg from cooking! Add a little more banana milk, and repeat until the bowl is almost full.
Pour the bowl into the saucepan of remaining banana milk, and stir well to combine. Simmer on a low heat for 10 minutes or until it has reached its desired consistency – I like mine really thick and comforting.
Eat from a bowl with a spoon, or pour over a favourite cake, or into tarts to chill… πŸ™‚
Jack Monroe. Twitter: @msjackmonroe