Banana Date Custard
35 min·Australian
Banana Date Custard
Ingredients
Custard
- 1 x 375g can light evaporated milk
- 2 egg yolks (from 59g eggs), lightly whisked
- 1 tsp vanilla essence
Fruit & Topping
- 4 fresh dates, pitted, chopped
- 1 small ripe banana, sliced
- 2 tsp maple syrup
- 1 small ripe banana, extra, sliced, for serving
Instructions
5 steps
- 1
Preheat oven to 180°C.
- 2
Combine the evaporated milk, egg yolks and vanilla essence in a small saucepan. Stir with a wooden spoon over lowest possible heat for 15 minutes or until the mixture thickens and coats the back of the spoon.
15 min - 3
Divide the dates and the banana between four 125mls (1/2-cup) ramekins. Drizzle the fruit with 1/2 the maple syrup and then pour the custard over.
- 4
Place the ramekins in a baking dish. Fill the baking dish with warm water to reach half-way up the sides of the ramekins. Bake in preheated oven for 20 minutes or until just set and firm to the touch.
20 min - 5
Remove from the water bath and serve warm or place in the fridge until chilled. To serve, top each custard with the extra banana and the remaining maple syrup.
Progress
0 / 5 steps