Banana Custard with Biscuit Crust

Now like the last soup recipe this is another attempt I wasn't going to blog. What can I say? I've had about 4 cooking and baking attempts lately that have just been....meh, or bad photos, things just not going right...sigh, it's like I've lost my cooking mojo.... That being said I don't know why I wasn't going to blog this, I actually really liked it, as did my husband and the boy liked it so much he asked for more once they were all gone! As I initially wasn't going to blog these I didn't take a picture showing the biscuit crust - sorry! But, it's just a basic digestive (graham cracker) crust pressed in and baked.

It all started just trying to think of something to do with a couple very ripe bananas I had. Tired of the usual muffins, banana bread and cupcakes I started thinking of pies, particularly banana cream pie. This is what I ended up with and it is really good, it has a very strong banana taste though so this one is for banana lovers only :) Please excuse any odd quantities, I made this one up not following any recipe, adding things as I went. I got 5 servings from this using individual serving dishes like you see in the photo.

Banana Custard:
200ml reduced fat coconut milk
300 ml rice milk
220g very ripe bananas (about 2 medium)
60g golden caster sugar
60g "Bird's" custard powder
1 tsp vanilla

Biscuit Crust:
120g vegan digestives
1 Tbsp golden caster sugar
35g vegan margarine, melted

Place the biscuits in a food processor and blitz till very crumbly(no large chunks). Tip into a bowl with the sugar and pour in the melted margarine. Stir well then spoon into dessert dishes, pressing down lightly with the back of a spoon. Pop into preheated 180C oven and bake for 10 minutes - let cool on wire rack.

For the custard, mix the custard powder and sugar together in a bowl and set aside. Mix together the coconut, rice milk and vanilla and set aside. Place the bananas in a blender and add just enough of the milk mixture so that it will blend - blend till smooth. You shouldn't need much of the milks here, it's just to 'make it go'. Pour some more of the milk into the powder/sugar mix just to make a paste. Heat the remaining milk until nearly boiling then pour into the custard mix, whisk well. Pour this back into the saucepan and heat gently, stirring and whisking constantly while you bring it to a boil and it thickens. Add the pureed banana and whisk well, you should have a smooth and thick mixture now - note this will be thicker than traditional custard. You are after a pudding here, not a pourable custard. Spoon this into the cooled bases and set in the fridge to fully cool. We had these as is but they would be nice with some vegan whipped cream on top

Tweet

Pin It