Strawberry Banana Custard Recipes

Steps:

• In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set aside. , In a large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes; set aside. Toss bananas with lemon juice; drain and set aside. , Place half of the cake cubes in a trifle bowl or 3-qt. serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.

Steps:

• 1. Peel bananas and put in mixing bowl..wash, hull strawberries.. Then slice and dice and add to mixing bowl..
• 2. NEXT: friend up your walnut in a nut grinder( I have a coffee bean grinder that works wonders for this little chore..) throw in bin mixing bowl..grind your flax seed to fine powder..throw in the mixing bowl..with electric mixer mix all that's in mixing bowl..( well ) ..add your ricotta cheese.. Mix well.
• 3. Then add your spices and salt..mix well..measure your brown sugar..add to mixing bowl..mix well.
• 4. Measure your almond milk..add to mixture..mix well.. (I'm pretty sure I only used a cup..) crack your eggs into bowl...mix well making sure to break up eggs and mix thoroughly..
• 5. Pour into deep dish pie plates.dividing evenly..
• 6. Heat oven to 375°. Place custard in oven.increase to 400°. Bake for 15 min. Then reduce back down to 375° and bake for another 15 min.
• 7. While custard is cooling..melt your kisses with some butter and using a plastic bag put your chocolate mixture in bag..seal , snip a corner of bag, then drizzle in your choice of design on top of custards..( I left one w/out chocolate )..
• 8. Serve with fresh whipped cream. ENJOY...!!
• 9. GONE..!! Lol

Steps:

• Put the kettle on.
• Spoon custard into microwaveable bowl (or I guess you could use canned rice-pudding if you like it) and Microwave on full until it rises, (keep an eye on it though or you'll need to clean the microwave later :).
• When it's bubbling near the top of the bowl stop microwave and leave to stand whilst --
• Leaving peel on banana, chop it in half. (You might fancy the other half in a minute, but it will otherwise keep ok for a couple of days on the top shelf in the refrigerator -- ( -- although the skin will go black after a day or two - doesn't affect the middle bit at all though.).
• Peel the half banana & discard peel.
• Holding banana lengthways in your hand, slice it lengthways right thru. Then rotate it and slice lengthways again so it's quartered into long quarters. Supporting it in your hand and fingers chop it roughly at quarter inches intervals lengthways to end up with lots of hasty cut chunky segments.
• Disperse the banana bits across the top of the custard.
• Get a small pot or egg cup and spoon a generous teaspoon of your favourite strawberry jam/jelly into it.
• Pour on a little of the hot water from the kettle - just enough to make it runny enough to pour like a thick sauce across the top of the banana bits.
• Pour strawberry sauce across top of bananas and custard and put the bowl back into microwave for about 45 seconds so (probably a bit less with a microwave more powerful than my 18 year old machine :) You don't want to boil it, just hot.
• Take out and if it seems hot enough pour over a teaspoon or so of granulated sweetener (or sugar) - to taste. Sprinkle cinnamon across the top and serve.
• Not a lot to it but it's quick, sweet, very tasty and very enjoyable and it's a great way to use up bananas that are too soft and squishy. Plus you won't blow up like a balloon on the caloric load - unless you eat two dozen portions!
• Note:.
• It won't matter if the bananas are still very fresh as once heated they soften and sweeten a lot.

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.

Steps:

• In medium saucepan, combine sugar, cornstarch and salt.
• Blend together egg yolks and milk.
• Stir small amount of milk mixture into dry ingredients, making a smooth paste.
• Gradually blend in remaining milk mixture.
• Cook over medium heat, stirring constantly, until mixture thickens and boils.
• Allow to boil for one minute.
• Remove from heat and stir in Vanilla.
• Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes.
• Arrange Strawberries in the bottom of the pie shell, reserving about 1/4 of them for garnish.
• Pour half of the custard over berries.
• Layer bananas over custard layer and top with remaining custard.
• Cover and refrigerate for at least 3 hours.
• Garnish with reserved berries and whipped cream.