Easy Homemade Nutmeg Banana Custard Recipe2017-09-07
- Yield : 4 bowls
- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Easy homemade nutmeg banana custard recipe. Very delicious creamy banana dessert. Variation: Oranges peeled and cut into segments may be used instead of bananas.
Mace and Nutmeg
Mace and nutmeg are grouped together because they are both part of one fruit from the same tree, which grows in the Molucca Islands, Ceylon, Sumatra, and Malaya. When ripe, the green fruit splits open revealing the different sections. Beneath the outer covering is a scarlet network or arillus, which when dried is known as mace; within this lacy covering is the nutmeg. The flavors of mace and nutmeg are very similar, mace being stronger.
Mace may be marketed whole when it is known as a “blade” of mace, but more frequently it is ground to golden powder. Nutmeg is usually ground to a dark, brown powder, but the hard, dried seed may be kept in a small jar and grated when required. Ground nutmeg has long been recognized for its soothing effect on the digestive system.
Use mace and nutmeg sprinkled on eggnogs, baked milk puddings, custards, soups, and creamed mushrooms, use with sweet potatoes, carrots, and eggplant, in sauces, cheese dishes, egg dishes, and fish dishes, with game, veal, pork, and lamb, in fruit cakes, and fruit puddings.
Easy Homemade Nutmeg Banana Custard Recipe
- 2 inches (5 cm) vanilla bean or 1 teaspoon vanilla extract
- 2 cups (500 ml) milk
- 2 egg yolks
- 1 large egg
- 2 tablespoons sugar
- 2 tablespoons unsalted butter, cut into pieces
- 3 ripe bananas, cut into rings
- 1 tablespoon finely grated nutmeg
- whipping cream for serving (optional)
Split the vanilla bean and place in a saucepan with the milk. Heat together slowly, then stand on one side just before milk boils.
Remove the vanilla bean. Alternatively put the vanilla extract into the milk and heat in the same way.
Beat the egg and egg yolks with the sugar. Pour a little of the milk onto them, and return to the saucepan. Add the butter. Beat over low heat with a rotary beater until thick.
Remove the sauceapn from the heat and beat a little longer. Pour into a jug, then set aside and allow to cool. When cold, pour into a serving dish over sliced bananas.
Chill. Sprinkle with nutmeg. Serve with wipped cream if desired.
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