Banana Custard Cups (Print Version)
Ingredients:
01 -
1 cup all-purpose flour.
02 -
¼ cup powdered sugar.
03 -
½ cup unsalted butter, chilled and diced.
04 -
2 medium bananas, sliced.
05 -
2 cups milk.
06 -
3 egg yolks.
07 -
½ cup granulated sugar.
08 -
3 tablespoons cornstarch.
09 -
1 teaspoon vanilla extract.
10 -
A pinch of salt.
11 -
Fresh mint leaves.
Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
In a food processor, combine flour, powdered sugar, and chilled butter. Pulse until the mixture resembles coarse crumbs. Press the crumb mixture into the bottom of a muffin tin to form small crusts.
03 -
Bake the crusts for 12-15 minutes or until lightly golden. Remove from the oven and let cool completely.
04 -
In a saucepan, heat the milk over medium heat until it starts to steam (do not let it boil). In a separate bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt until smooth.
05 -
Slowly pour the hot milk into the egg mixture while continuously whisking to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and begins to boil.
06 -
Remove from heat and stir in vanilla extract. Let the custard cool slightly.
07 -
Pour the cooled custard into the prepared crusts and top each with fresh banana slices.
08 -
Refrigerate the cups for at least 2 hours to allow the custard to set.
09 -
Before serving, garnish with additional banana slices and fresh mint leaves, if desired.
Notes:
01 -
Prep Time: 20 minutes.
02 -
Cook Time: 15 minutes.
03 -
Chill Time: 2 hours.
04 -
Servings: 12.