Banana Custard Pudding
cookpad.japan @cookpad_jp
I revised a recipe I wrote down many years ago.
The bananas turn a bit brown when microwaved, so if this bothers you use very ripe, sweet bananas and there will be no need to microwave.
Or alternatively, you could microwave them in their skins. Recipe by Love lunch sato
Banana Custard Pudding
I revised a recipe I wrote down many years ago.
The bananas turn a bit brown when microwaved, so if this bothers you use very ripe, sweet bananas and there will be no need to microwave.
Or alternatively, you could microwave them in their skins. Recipe by Love lunch sato
Cooking Instructions
- 1
Sprinkle the powdered gelatin into the boiling water. Mix to dissolve completely. Peel the bananas, and microwave for about a minute (this brings out their sweetness).
- 2
Mash the bananas, add 2 egg yolks (or 1 whole beaten egg) and sugar, and beat with a whisk.
- 3
Puree in a blender for about 30 seconds to make it extra-smooth (optional).
- 4
Add the dissolved gelatin liquid and mix.
- 5
Add the milk, and mix. Lastly, add the vanilla essence.
- 6
Pour into cups, scoop off any foam if it bothers you, and chill in the refrigerator until set.
- 7
I found out that a whole egg works just as well as 2 egg yolks. Adjust the amount of sugar depending on the bananas.
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