Mini banoffee custard pots
Give a classic British dessert a twist and serve an easy to make comfort dessert.
Desserts
Ingredients
Mini banoffee custard pots
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€0.0
For the custard:
Egg yolk
/g
300.0 g
0%
Semi skimmed milk
/ml
300.0 ml
0%
Double cream
/ml
200.0 ml
0%
Bananas
/g
450.0 g
0%
Cornflour
/g
80.0 g
0%
Caster sugar
/g
150.0 g
0%
Flora Buttery 2kg
/g
60.0 g
0%
Vanilla extract
/ml
5.0 ml
0%
To assemble:
Digestive biscutis
/g
30.0 g
0%
Dark chocolate
/g
20.0 g
0%
Double cream
/ml
100.0 ml
0%
/
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
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.
