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barbecue banana custard
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Barbecue Banana Custard

A custard based on the childhood dessert, bananas & custard. Creamy & sweet with a subtle smokiness.
Prep Time20 minutes
Cook Time40 minutes
Chilling Time12 hours
Total Time13 hours
Course: Dessert
Cuisine: English
Servings: 10 People
Author: Ben Racey

Equipment

  • Barbecue
  • Large Saucepan
  • Heatproof Mixing Bowl
  • Digital Food Probe

Ingredients

Bananas

  • 2 Ripe Bananas
  • 20 g Butter Softened
  • 20 g Light Brown Sugar
  • 1 tsp Rum
  • 1 tsp Vanilla Paste

Custard

  • 300 ml Double Cream
  • 300 ml Whole Milk
  • 1.5 tsp Vanilla Paste
  • 2 tsp Toasted Milk Powder
  • A Pinch Of Table Salt
  • 80 g Light Brown Sugar
  • 4 Egg Yolks
  • 10 g Cornflour

Instructions

Banana Infused Cream

  • Light a good couple of handfuls of charcoal in a barbecue then leave to burn down into embers.
  • Meanwhile, with the skins left on the bananas, cut lengthwise down the middle but don’t cut all the way through.
  • Mix together the butter, sugar, rum & vanilla then spoon into the middle of each banana.
  • Wrap each banana in a double layer of foil & place into the embers.
  • Cook for 20 minutes, turning over halfway through.
  • Remove from the embers & leave the bananas to cool.
    Next, place the cream, milk, vanilla, milk powder & salt into a large saucepan. Scoop the bananas from their skins & add to the cream along with any liquid that is in the foil.
  • Heat the cream gently over a low heat until steaming, breaking up the bananas with a spatula.
    Once warm, removing from the heat & leave to cool to room temperature.
    Transfer to a container, cover & leave in the fridge overnight.

Custard

  • The next day, place the infused cream into a saucepan along with half of the sugar. Place over a medium heat & warm until steaming.
  • In the meantime, in a large heatproof bowl, whisk together the egg yolk, cornflour & remaining sugar.
  • Sieve the hot milk & cream mix into a jug then gradually whisk into the egg mix. Pour the custard back into the saucepan & cook over a low heat, stirring constantly until smooth & thick enough to coat the back of a spoon. The custard needs to reach a temperature of 82°c/180°f as this is when the egg yolks will have been cooked out,.
    If the custard is getting too hot at any point, remove from the heat & keep stirring to stop it from curdling.
    If the custard does curdle, remove from the heat & blitz with a stick blender.
  • Once the custard is cooked, sieve again & serve instantly.
    If not using straight away, transfer to a container, press a piece of baking parchment onto the custard’s surface, leave to cool to room temperature then store in the fridge.

Notes

If cooking on an Aga, use the simmering plate to cook the custard.
Kept in the fridge, this custard will last for 2-3 days.