Light English cream with banana
4 servings
25 minutes
This cream is good because it can be easily made without additional sugar: banana itself is a source of natural sucrose. That's why desserts with banana are so ingenious and simple.
1
We heat the milk over low heat (ideally with a vanilla pod, if available).
- Milk: 300 ml
- Vanilla essence: to taste
2
Beat the egg yolks with starch (can be replaced with flour), sugar, and salt. Dilute the mixture with part of the hot milk and gradually add it to the saucepan with milk while stirring continuously.
- Egg yolk: 3 pieces
- Cornstarch: 3 teaspoons
- Powdered sugar: to taste
- Salt: pinch
- Milk: 300 ml
3
We add the pre-purified mashed banana to the cream and cook until the first bubbles appear, until thickened. Remove from heat, flavor the cream with vanilla, cinnamon, or other favorite spices and continue to stir vigorously for a few more minutes. Then we cool it down: soon the cream will thicken maximally.
- Bananas: 1 piece
- Vanilla essence: to taste