Hot Custard And Bananas Recipes

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 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:

• Whisk egg. Whisk in mashed banana, breast milk or formula and nutmeg until very well combined.
• Heat a pan over medium heat. Add egg and banana mixture and cook, stirring often, until eggs are scrambled and completely cooked through.
• Remove from heat, let cool and chop into tiny pieces that your baby can easily manage.

Steps:

• Gently heat the custard over a low heat.
• While that's heating, peel the bananas and chop up.
• Pour the custard equally into the pudding bowls.
• Place banana on top.
• Serve immediately.

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:

• 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:

• Heat a griddle pan to high. Cook the bananas for 2-3 mins each side until charred.
• Meanwhile, remove the lids from the custard and push the chocolate into each. Microwave each pot on High for 1 min. Remove and leave to stand for 1 min, then stir well. Divide the custard between 2 bowls, add the hot bananas and sprinkle each with hazelnuts.

Steps:

• Divide half the biscuits between four individual serving bowls or one large bowl.
• Sprinkle with half the sherry or juice and set aside.
• Heat the butter in a frying pan over a medium to high heat.
• Add the bananas and fry lightly until golden.
• Heat the custard and pour half of it over the biscuits.
• Top with half the bananas.
• Repeat the layer, ending with custard.
• Sprinkle with pecan nuts and serve hot.

Steps:

• Blend all ingredients until smooth.

Steps:

• Put the kettle on.
• Spoon custard into microwaveable bowl (or I guess you could use canned rice-pudding if you like it) and Microwave on full until it rises, (keep an eye on it though or you'll need to clean the microwave later :).
• When it's bubbling near the top of the bowl stop microwave and leave to stand whilst --
• Leaving peel on banana, chop it in half. (You might fancy the other half in a minute, but it will otherwise keep ok for a couple of days on the top shelf in the refrigerator -- ( -- although the skin will go black after a day or two - doesn't affect the middle bit at all though.).
• Peel the half banana & discard peel.
• Holding banana lengthways in your hand, slice it lengthways right thru. Then rotate it and slice lengthways again so it's quartered into long quarters. Supporting it in your hand and fingers chop it roughly at quarter inches intervals lengthways to end up with lots of hasty cut chunky segments.
• Disperse the banana bits across the top of the custard.
• Get a small pot or egg cup and spoon a generous teaspoon of your favourite strawberry jam/jelly into it.
• Pour on a little of the hot water from the kettle - just enough to make it runny enough to pour like a thick sauce across the top of the banana bits.
• Pour strawberry sauce across top of bananas and custard and put the bowl back into microwave for about 45 seconds so (probably a bit less with a microwave more powerful than my 18 year old machine :) You don't want to boil it, just hot.
• Take out and if it seems hot enough pour over a teaspoon or so of granulated sweetener (or sugar) - to taste. Sprinkle cinnamon across the top and serve.
• Not a lot to it but it's quick, sweet, very tasty and very enjoyable and it's a great way to use up bananas that are too soft and squishy. Plus you won't blow up like a balloon on the caloric load - unless you eat two dozen portions!
• Note:.
• It won't matter if the bananas are still very fresh as once heated they soften and sweeten a lot.