Mini banoffee custard pots

Name: Mini banoffee custard pots
Yield: 10
Ingredients: 300.0g Egg yolk; 300.0ml Semi skimmed milk; 200.0ml Double cream; 450.0g Bananas; 80.0g Cornflour; 150.0g Caster sugar; 60.0g Flora Buttery 2kg; 5.0ml Vanilla extract; 30.0g Digestive biscutis; 20.0g Dark chocolate; 100.0ml Double cream

Give a classic British dessert a twist and serve an easy to make comfort dessert.

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For the custard:

Egg yolk 300.0 g
Semi skimmed milk 300.0 ml
Double cream 200.0 ml
Bananas 450.0 g
Cornflour 80.0 g
Caster sugar 150.0 g
Flora Buttery 2kg 60.0 g
Vanilla extract 5.0 ml

To assemble:

Digestive biscutis 30.0 g
Dark chocolate 20.0 g
Double cream 100.0 ml

Desserts

Give a classic British dessert a twist and serve an easy to make comfort dessert.

...

Preparation

For the custard:
- Peel a banana and place it in a blender together with milk, double cream, egg yolks, cornflour, sugar, vanilla and salt.
- Blend until smooth and pour into a small saucepan.
- Bring to a simmer over medium heat and cook, stirring constantly for 3 to 4 min. or until it thickens.
- Remove from the heat and stir in the FLORA Buttery until melted.
- Set aside to cool slightly then pour into glasses and smooth with a spatula and allow to chill.
To assemble:
- Whip the remaining double cream until soft peak then spoon on top of the custard pots.
- Crush the biscuits and sprinkle over the top then grate the chocolate over the desserts.

Desserts

Mini banoffee custard pots

Ingredients

Mini banoffee custard pots

For the custard:

To assemble:

For the custard:

To assemble:

Preparation

For the custard:

To assemble:

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