Banana Custard Cream

Name: Banana Custard Cream
Cuisine: American
Ingredients: 1 small Banana; 1 tbsp ★Cake flour; 1 tbsp ★Corn starch; 150 ml ★Milk; 1 ★Egg (whole egg); 3 tbsp ★Brown sugar (or use white sugar); 1 few drops ★Vanilla oil (or vanilla essence); 1 optional, (to taste) ★Rum or brandy; 5 grams Butter

cookpad.japan @cookpad_jp

I love custard cream.
I love it as a filling for bread or cream puffs. I like it on its own as a dessert too.
I don't like making complicated recipes myself, so I aimed for a simple and easy one.

The key is to keep mixing it with a whisk over low heat.
When it starts to thicken it progresses very fast, so if you stop mixing it will become lumpy.
The key to a smooth, creamy finish is constant mixing. Recipe by Koyukki-

I love custard cream.
I love it as a filling for bread or cream puffs. I like it on its own as a dessert too.
I don't like making complicated recipes myself, so I aimed for a simple and easy one.

cookpad.japan @cookpad_jp

I love custard cream.
I love it as a filling for bread or cream puffs. I like it on its own as a dessert too.
I don't like making complicated recipes myself, so I aimed for a simple and easy one.

Saved

Ingredients

1 smallBanana
1 tbsp★Cake flour
1 tbsp★Corn starch
150 ml★Milk
1★Egg (whole egg)
3 tbsp★Brown sugar (or use white sugar)
1few drops ★Vanilla oil (or vanilla essence)
1optional, (to taste) ★Rum or brandy
5 gramsButter

Saved

Steps

1

Puree the banana. Use a food processor or handheld mixer. If it's a bother just mash it up with a fork.
2

Put the ★ ingredients in a small pan, and mix it up well before starting to cook. If you want a really creamy, smooth texture, I recommend straining the mixture through a sieve at this stage.
3

Cook over low heat while mixing constantly with a whisk. When it starts to thicken, the hardening process will progress very quickly, so keep mixing!
4

When the cream is turning glossy and thick, add the banana puree and mix it in well. Turn off the heat and add the butter. Done!
5

When cooling down the cream, press a sheet of plastic wrap right on the surface of the cream.This prevents the surface from drying out and forming a skin.
6

All the tablespoon measurements are level tablespoons.
7

Small whisks and pans make handling the cream easier with this recipe. See the one on the right in the photo. Small whisks are very useful. I bought mine at a 100 yen shop.
8

If you chill the cream in the refrigerator it will firm up quite a bit, so use as a filling in bread rolls and so on.
9

By the way, I don't strain the cream since it's extra work, but it still comes out very nicely.
10

I also have a "strawberry" version in my custard cream series..
https://cookpad.wasmer.app/us/recipes/143892-strawberry-custard-cream

Strawberry Custard Cream
11

I also have a "chocolate" version in my custard cream series..
https://cookpad.wasmer.app/us/recipes/143895-chocolate-custard-cream

Chocolate Custard Cream