BANANA CUSTARD PUDDING
This banana custard pudding is easy to stir up anytime. -Hazel Fritchie, Palestine, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. , Cover and chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired.
Nutrition Facts : Calories 235 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 125mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
BANANA CUSTARD SCRUNCH
Easy recipe - great served in a tall glass with long spoon. Layers of honey-coated oats, yoghurt custard and bananas make this a healthy kids favorite ..... although I've known adults to ask for seconds!!!
Provided by MADDYMINX
Categories Banana Desserts
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a small bowl, stir together the yogurt and vanilla pudding. Set aside.
- Heat a dry skillet over medium heat. Measure in the oats, and toast for about 1 minute, until hot. Drizzle honey over the oats, and continue to stir over medium heat until the oats are crispy at the edges.
- Remove the oats from the heat, and spoon most of them into the bottom of 4 glasses or small bowls. Reserve the rest for topping. Using about half of the banana slices, place a layer of sliced bananas over the oats in each glass or bowl. Pour custard over the banana slices. Top with the rest of the banana slices, and sprinkle with the rest of the toasted oats.
Nutrition Facts : Calories 267.4 calories, Carbohydrate 51.8 g, Cholesterol 8.5 mg, Fat 5.4 g, Fiber 3.5 g, Protein 5.8 g, SaturatedFat 2.1 g, Sodium 110.1 mg, Sugar 30.4 g
BANANA CUSTARD
Baking this custard in a bain-marie (water bath) ensures that it remains light and creamy.From the book "Jamaican Cooking," by Lucinda Scala Quinn (Macmillan).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees. In a large bowl, peel and mash the bananas and mix with the lime juice and 1/2 teaspoon of the nutmeg.
- In a saucepan over medium heat, warm the milk and sugar. In a small bowl, blend the eggs and vanilla together, then combine with the banana mixture and milk mixture. Sprinkle the bread crumbs over the buttered baking pan. Pour the custard into a 9 x 13 x 2-inch ovenproof dish.
- Sprinkle on the remaining 1/4 teaspoon of nutmeg. Place the pan into a larger pan that is filled with warm water, 1/2 inch up the side. Bake for 1 hour or until the custard is set.
BANANA CUSTARD SCRUNCH
Easy recipe - great served in a tall glass with long spoon. Layers of honey-coated oats, yoghurt custard and bananas make this a healthy kids favorite ..... although I've known adults to ask for seconds!!!
Provided by MADDYMINX
Categories Banana Desserts
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a small bowl, stir together the yogurt and vanilla pudding. Set aside.
- Heat a dry skillet over medium heat. Measure in the oats, and toast for about 1 minute, until hot. Drizzle honey over the oats, and continue to stir over medium heat until the oats are crispy at the edges.
- Remove the oats from the heat, and spoon most of them into the bottom of 4 glasses or small bowls. Reserve the rest for topping. Using about half of the banana slices, place a layer of sliced bananas over the oats in each glass or bowl. Pour custard over the banana slices. Top with the rest of the banana slices, and sprinkle with the rest of the toasted oats.
Nutrition Facts : Calories 267.4 calories, Carbohydrate 51.8 g, Cholesterol 8.5 mg, Fat 5.4 g, Fiber 3.5 g, Protein 5.8 g, SaturatedFat 2.1 g, Sodium 110.1 mg, Sugar 30.4 g
BANANA CUSTARD SCRUNCH
Steps:
- In a small bowl, stir together the yogurt and vanilla pudding. Set aside.
- Heat a dry skillet over medium heat. Measure in the oats, and toast for about 1 minute, until hot. Drizzle honey over the oats, and continue to stir over medium heat until the oats are crispy at the edges.
- Remove the oats from the heat, and spoon most of them into the bottom of 4 glasses or small bowls. Reserve the rest for topping. Using about half of the banana slices, place a layer of sliced bananas over the oats in each glass or bowl. Pour custard over the banana slices. Top with the rest of the banana slices, and sprinkle with the rest of the toasted oats.
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BANANA CUSTARD CRUNCH - KITCHEN DIVAS
From kitchendivas.com
Cuisine AmericanTotal Time 4 hrs 40 minsCategory DessertCalories 328 per serving
- Preheat your oven to 350 degrees. In a large pot combine 1/3 cup sugar, cornstarch, and salt. Stir until blended. Add milk. Turn your element up to medium heat. Stir continuously until thickens and boils. Only boil for about a minute. No longer. Remove from heat.
- Grab a small bowl for your egg yolks. Whisk in about 1/2 cup of the hot custard mixture. After blended pour back into the rest of the custard in your pot. Cook over medium heat for a couple minutes, again stirring constantly, for about 2 minutes. Add butter and vanilla. Stir until incorporated.
- Prepare an 8x8 or 9x9 inch pan with cooking spray. Place wafers as evenly as possible covering the bottom of the pan. You will have to cut some in half. That is ok. Just make sure the bottom is covered as best you can.
- Next place a layer of sliced bananas on top. Then, using a ladle, scoop custard over top of bananas until covered. Then place more wafers on top of the custard. Don't worry if your wafer pattern is different than the first one. Just make sure to place enough wafers to create a layer. Place remaining sliced bananas on top of the wafers. Dump remaining custard all over the bananas, right to the edge to prevent shrinking. Set aside.
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