Banana Yogurt Custard Recipes

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. , Cover and chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired.

Steps:

• Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with cooking spray.
• Line a plate with 2 layers of paper towels and place the cherries on top to dry briefly.
• Put the bananas in a large bowl and mash them very thoroughly with a fork. Add the vanilla and mix and mash to combine. Add the eggs and whisk until well beaten.
• Divide the cherries evenly among the muffin cups, then pour in the banana custard (each cup will be about three-quarters full). Bake until the muffins are domed and set, 12 to 14 minutes.
• Run a thin knife around the edge of each muffin and remove with a small offset spatula. Cool slightly. Dust with powdered sugar if using and serve.

Steps:

• take custard powder n milk in a pan . mix well cook on medium heat stirring continously.
• let it cool.
• peel n grate the bananas
• add sugar to the custard n mix.
• in a large bowl take the grated bananas add hung yogurt , cooled custard n mix well.
• check for sugar adding more if required.
• transfer mixture into a serving bowl top with grated chocolate n serve.

Steps:

• Preheat oven to 300°F.
• Put the yogurt in a bowl. Beat lightly with a whisk until smooth and creamy. Add the condensed milk. Mix it in thoroughly. Pour the mixture into a 2-cup ovenproof dish and cover it, with foil if necessary. Put this dish into a larger ovenproof dish-or a baking pan-that can hold enough water to come halfway up the sides of the smaller dish and act as a bain-marie. Pour very hot water into this second dish and place both dishes in the oven. Bake for 40-45 minutes or until set. Remove from oven. Lift out the smaller dish and allow to cool. Cover and refrigerate until needed.

Steps:

• Heat oven to 180C/160C fan/gas 4, grease two 20cm cake tins with butter and line the bases with baking parchment. Add 225g butter and 225g sugar to a large bowl and beat with an electric whisk until the mixture is pale and light. In another bowl or a jug, mash 3 of the bananas with a fork. Add 3 eggs, 75g yogurt and 1 tbsp vanilla, and mix to combine. Pour the wet ingredients into the butter and sugar, and add 225g flour, 1 tsp baking powder and 3 tbsp custard powder. Whisk to combine until you have a smooth batter.
• Divide the mixture between the tins, spreading it to the edges, then bake on the middle shelf for 25 mins - a skewer inserted to the centre should come out clean when the cakes are cooked. Cool in the tins for 10 mins, then turn out onto a wire rack. Clean the tins, grease with more butter and line the bases as before, then bake another batch of sponges wth the remaining ingredients. Can be made 2 days before icing; once cool, wrap well in cling film and leave in a cool place, or freeze for 2 weeks.
• While the cakes cool, make the icing. In a small bowl, mix the custard powder, vanilla bean paste and milk until lump-free. In a large bowl, weigh the butter and icing sugar, then mash together with a spatula (this is to prevent covering the kitchen with icing sugar!). Once roughly combined, mix with an electric mixer until smooth. Scrape in the custard mixture and beat again.
• When you're ready to assemble, clear a space for the cake in the fridge. Place one of the sponges on a plate or cake stand, and use roughly a quarter of the custard icing to stack the other cakes on top, spreading the icing right to the edges between each sponge. Use a little more icing to thinly cover the entire cake, filling in any gaps between the cake layers and using a palette knife to smooth the surface. Try not to get any crumbs in the bowl of icing - this first coat is called the 'crumb coating' and will trap in any crumbs, so don't worry if it looks a little messy at this stage. Chill the cake for 30 mins until the icing is firm.
• Use the remaining icing to completely cover the cake. Hold your palette knife up against the side of the cake and swoop around it to give you a nice clean, flat surface. Smooth over the top as much as possible too. Wipe the plate or cake stand clean, then chill for another 30 mins.
• Line a baking tray with baking parchment. Melt the white chocolate in a bowl suspended over a pan of gently simmering water, or in short bursts in the microwave. Pour roughly a quarter of the chocolate onto the baking tray and spread it to a rectangle, roughly 12 x 20cm. Sprinkle with hundreds & thousands and set aside to cool or chill until set. Mix the oil into the remaining chocolate in the bowl and add enough food colouring to dye the chocolate a vivid yellow colour.
• Remove the cake from the fridge and pour the yellow chocolate icing over the top, using a teaspoon to encourage it to drizzle down the sides. Cut the set sheet of white chocolate into pointy shards and arrange them on top of the cake (you may have to use some of the sweets and biscuits to hold them in place). Stack the remaining sweets and biscuits on top of the cake and stick in the cake topper (if using). The cake will look its best for an hour or two after decorating, but leftovers will keep for up to 3 days in the fridge.

Steps:

• Preheat oven to 325° F. To caramelize sugar: In an 8-inch heavy skillet, cook 1/3 cup sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low. Cook about 5 minutes or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon.
• Immediately divide caramelized sugar among four 6-ounce custard cups; tilt cups to coat bottoms evenly. Cool slightly.
• Meanwhile, in a medium bowl, combine eggs, yogurt, 1/3 cup sugar, and vanilla.
• Place custard cups in 13x9x2-inch baking pan. Divide egg mixture among custard cups. Place baking pan on oven rack. Pour hottest tap water available into baking pan around custard cups to a depth of about 1/2 inch.
• Bake for 30 to 35 minutes or until a knife inserted near centers comes out clean. Remove cups from water. Cool on a wire rack. Cover and chill flans in cups for 4 to 24 hours.
• To unmold flans, loosen edges with a knife, slipping point between flans and sides of custard cups. Invert a dessert plate over each flan; turn over plate and custard cup together. Remove cups from flans. Spoon any caramelized sugar that remains in cups on top of flans.

Steps:

• Start making the custard the same way as in the preceding recipe. Put in the oven to bake. When the custard is set (after the 40-45 minutes of baking), remove it from the oven. Cut 1-2 bananas into 1/8-inch rounds and lay these evenly over the custard, overlapping them slightly, if you wish. Combine the ground cardamom and sugar and sprinkle over the top. Bake another 5-7 minutes or, better still, put it briefly under the broiler to caramelize. Cool, cover, and refrigerate until needed.