Bananacoconutcustard Recipes

Steps:

• Preheat oven to 350°F
• Puree the bananas in a food processor.
• Then add the coconut milk, eggs and sugar into the food processor and pulse until well mixed.
• Pour the banana custard mixture out into a bowl and stir in the shredded coconut.
• Butter eight 1/2-cup ramekins.
• Pour the banana custard into the ramekins, about 3/4 way up.
• Place the ramekins in a baking pan and pour enough hot water into the pan, water should come halfway up the sides of the ramekins.
• Bake the custards until just set, about 20 minutes.
• Immediately remove the ramekins from the hot water bath and place them on a rack to cool.
• Just before serving, sprinkle the custards evenly with about 1 tablespoon of sugar.
• Turn the oven to broil.
• Place the custards back into the oven, at least 4 inches from heating element, until sugar caramelizes, about 2 minutes.
• Garnish with the chopped candied walnuts.

Steps:

• Combine all ingredients together.
• Butter a 1 1/2 quart souffle dish and pour in custard mixture.
• Bake at 350 for 50 minutes.

Steps:

• Break eggs in mixing bowl.
• Beat until light and frothy.
• Add sugar and melted butter.
• Beat well.
• Stir in mashed banana and flavouring.
• In another bowl, measure in remaining ingredients.
• Stir until well mixed.
• Pour over batter.
• Stir just to combine.
• Spoon into greased loaf pan 9 by 5 by 3 inch.
• Bake for 1 hour in 350 degree oven until toothpick comes out clean.
• Let stand for 10 minutes.
• Remove from pan.
• Cool.
• Wrap.

Steps:

• In a medium saucepan, bring the milk just to a boil over medium-high heat. Remove from the heat and allow to cool slightly.
• In a mixing bowl, combine the eggs, sugar, and vanilla. Stir in 1/2 cup of the warm milk into the egg mixture, then pour all the egg mixture into the pan with the milk. Over medium low heat, whisking constantly until the mixture thickens slightly and will coat the back of a spoon. Do not allow to boil.
• Place the bananas in a food processor and pulse to a smooth puree. Add the warm custard mixture and pulse 2 to 3 times, scraping down the sides of the bowl as necessary, until the mixture is evenly blended. Cool the custard to room temperature, then place in an ice cream maker and process according to manufacturers instructions. Serve in cups, covered with Uncle Bill's hot fudge sauce and garnish with a few raspberries and a sprig of mint.

Steps:

• In a small bowl mix the coconut, brown sugar, cinnamon, and ginger. Set aside.
• Grease and flour a 9" tube pan.
• Cream butter and sugar. Beat in eggs, 1 at a time.
• Add bananas, buttermilk and vanilla.
• Sift flour, baking powder, baking soda, and salt together. Beat into banana mixture to blend.
• Pour half of the batter into the tube pan. Sprinkle with half of the coconut mixture. Add remaining batter and sprinkle with remaining topping.
• Bake at 350 degrees for 50 minutes.

Steps:

• Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut.
• Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.
• Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.

Steps:

• Put the coffee into a shallow dish and dissolve in 150ml boiling water. Set out 4 sundae glasses or teacups. Whisk together the mascarpone, custard, sugar and 1 tbsp Marsala, if using, until smooth. Dip a couple of sponge fingers into the now cooled coffee for a few secs until soaked but not soggy, then put into the bottom of one of the glasses, breaking them to fit if needed. Repeat, using enough fingers to make a decent layer of sponge at the bottom of each glass. Drizzle with remaining Marsala, if using.
• Spoon over a layer of the mascarpone custard, then top with some sliced banana and a sprinkling of chocolate. Repeat the layers, then chill for 10 mins before serving.

Steps:

• Whisk cornstarch, sugar, and salt together in a heavy-bottomed saucepan.
• Add milk and egg replacer or banana and whisk until lumps disappear.
• Heat over medium heat, whisking, until the custard thickens.
• To test whether the custard is thick enough, dip a wooden spoon into the mixture and run your finger through the coating.
• When the custard is thick enough, the trail will not close back up.
• Take the custard off heat. Whisk in butter, vanilla, and nutmeg.
• Cool with a plastic sheet pressed to the surface to prevent a skin from forming.
• Bon Appetit!

Steps:

• Preheat oven to 350°F
• In a bowl, dump coconut and add milk to it, let set until coconut soaks up the milk.
• Beat sugar and eggs together, then add vanilla.
• Add coconut to the egg mixture. Bake for 30 minutes.

Steps:

• • Preheat the oven to 325°F. Have ready 4 individual custard cups (glass or ceramic, 1/2 -cup size) and a baking dish filled 1 inch deep with warm water. • Blend all the ingredients, except the nutmeg, together in a blender on low. If frothy, pour the mixture through a strainer while pouring into the dishes, or spoon off the froth. Sprinkle the tops with nutmeg. • Place the custard cups in the water bath. Bake for 45 to 50 minutes until a knife inserted near the side of the dish comes out clean. Remove from the oven and chill on a rack. Serve immediately or refrigerate.

Steps:

• Melt butter in a saucepan over medium-low heat. Add banana puree, brown sugar, lemon juice, vanilla extract, cinnamon, lemon zest, and salt. Cook, stirring constantly, until slightly thickened, 8 to 10 minutes.
• Beat eggs and egg yolk in a bowl until foamy. Add 2 to 3 tablespoons hot banana mixture to temper the eggs. Slowly add egg-banana mixture to saucepan and cook, stirring constantly, until the back of a spoon is coated with the curd, 4 to 7 minutes.

Steps:

• Mix sugar, flour, and cocoa powder together in a bowl until well combined.
• Mix milk, egg yolks, and vanilla extract together in a separate large bowl. Add flour mixture and blend custard until smooth.
• Pour custard into a cast iron skillet over medium heat. Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Beat egg whites, sugar, and vanilla extract together in a small bowl until peaks start to form. Spread the thick meringue mixture on top of the custard.
• Cook under the preheated broiler just until the peaks start to turn light brown, 1 to 2 minutes, being very careful not to let the meringue burn.
• Place the custard pie in the fridge or on Grandma's porch on a cool night until the custard congeals, about 2 hours.

Steps:

• Cut bananas into 1/2-inch-thick slices and arrange in one layer in a shallow baking pan. Freeze bananas 15 minutes, or until firm. In a blender or food processor purée bananas with remaining ingredients until smooth. Freeze mixture in an ice-cream maker.

Steps:

• Preheat the oven to 325 degrees. In a large bowl, peel and mash the bananas and mix with the lime juice and 1/2 teaspoon of the nutmeg.
• In a saucepan over medium heat, warm the milk and sugar. In a small bowl, blend the eggs and vanilla together, then combine with the banana mixture and milk mixture. Sprinkle the bread crumbs over the buttered baking pan. Pour the custard into a 9 x 13 x 2-inch ovenproof dish.
• Sprinkle on the remaining 1/4 teaspoon of nutmeg. Place the pan into a larger pan that is filled with warm water, 1/2 inch up the side. Bake for 1 hour or until the custard is set.

Steps:

• In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. Blend in flour. Mix in 1/2 cup of milk at a time. Add 1 cup coconut and vanilla, and mix well.
• Pour filling into unbaked pie shell. Sprinkle top with additional coconut before baking, just enough to lightly cover the top. Bake for 40 to 50 minutes, or until set.

Steps:

• Beat coconut milk, eggs, palm sugar and salt together.
• Cook in a double boiler, stirring constantly, until it resembles soft scrambled eggs.
• Pour into a small casserole dish.
• Bake at 350 degrees Fahrenheit for 30 minutes.
• Brown under a broiler.