Banana Custard Dessert
8 servings
60 minutes
Banana custard dessert is a refined combination of delicate custard and rich banana flavor. This dessert has its roots in European cuisine, where the subtle textures and natural sweetness of ingredients are appreciated. The cream made from milk, egg yolks, sugar, and vanilla is complemented by airy puree of ripe bananas, creating a velvety consistency with a light fruity aroma. Layers of fragile savoiardi cookies are soaked in this delightful cream, forming a harmonious blend of textures. After cooling, the dessert acquires an amazing softness and rich taste, while the finishing touch of coconut flakes adds an exquisite aroma. It is served as a refined treat with tea or coffee, enjoying each spoonful that transports you to a warm homey atmosphere.
1
In a container, mix: flour, sugar, starch, vanillin.
- Wheat flour: 2 tablespoons
- Sugar: 60 g
- Potato starch: 2 teaspoons
- Vanillin: to taste
2
Heat the milk.
- Milk: 500 ml
3
Whisk the yolks, add a little milk, and mix into the bowl with dry ingredients. Mix thoroughly. Add the resulting mixture to a pot with warm milk.
- Egg yolk: 2 pieces
- Milk: 500 ml
4
On low heat, continuously stir the mixture until it thickens.
5
Peel 2 bananas and blend them into a puree. Add to the custard and mix well. Remove the pot from the heat, cover with a lid, and set aside.
- Bananas: 3 pieces
6
Slice the remaining banana into rounds.
7
Place a layer of Savoiardi cookies at the bottom of the dessert mold (pack the cookies tightly together). On top, add a layer of sliced banana. Then pour our banana cream on top.
- Savoiardi (ladyfingers): 25 pieces
- Bananas: 3 pieces
8
Repeat the same actions in the same order, with the final layer being cream. Cover the resulting dessert with film. Let it cool, then place it in the refrigerator overnight (to infuse). Before serving, sprinkle with coconut flakes.
- Savoiardi (ladyfingers): 25 pieces
- Bananas: 3 pieces
- Desiccated coconut: 2 tablespoons
