Banana Cream (Creme de Banane)

Banana cream is essentially a Boston cream with bananas.

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Banana Cream (Creme de Banane)

Planning

  • Prep Time:

    20 minutes

  • Bake/Cook Time:

    10 minutes

  • Chill/Set Time:

    8 hours

  • Servings:

    10

Preparation

  • Materials

    Stand Mixer with Whisk
    Mixing Bowls
    Hand Whisk
    Spatula
    Wooden Spoon
    Parchment Paper
    Plastic Wrap
    China Cap or Sieve

  • Prep

    Set the eggs out to bring them to room temp
    Separate the eggs adn store the egg whites in an airtight container in the refrigerator.
    Put the yolks in the bowl of a stand mixer.

  • Oven/Stove

    The custard is cooked on the stovetop

  • Shopping List

    Whole Milk
    Cornstarch
    Eggs
    Granulated Sugar
    Sea Salt
    Vanilla
    Bourbon

Ingredients & Steps

  • Ingredients

    Whole Milk - 500ml (2C)
    Cornstarch - 35g (¼ C)Egg Yolks - 4 large
    Whole Eggs - 2 large
    Granulated Sugar 100g (1/2 cup)Salt - 1 pinch
    Vanilla -2 tsp extract or  2 vanilla beans
    Bourbon - 1 tbsp
    Butter - 55g (4 tbsp-cold, small diced)A little extra butter (1-2 tbsp) for buttering the parchment paper
    Bananas - 2 smashed and pureed and sliced for garnish

  • Steps

    STEP 1: Heat the milk and corn starch in a saucepan over medium heat. Bring up to a simmer gently and when it starts to bubble reduce the heat and let it simmer. Infuse the vanilla and add other extracts. (Do not let it boil).

    STEP 2: While the milk is heating, cream the eggs and sugar in a stand mixer on medium to medium high.

    STEP 3: Slowly drizzle the hot milk into the creamed eggs in the stand mixer whisking at medium speed until all the milk is incorporated.

    STEP 4: Return the mixture to the saucepan and simmer at a very light bubble on medium to medium-low while stirring until it thickens. It is ready when it coats the back of a wooden spoon (5-10 minutes).

    STEP 5: Pour the custard through a sieve into a clean mixing bowl. Press the custard through with a flexible spatula.

    STEP 6: When all of the strained custard is in the bowl mix in the butter in small amounts. Allow each portion to melt as you stir it in before adding more. Do this until all of the butter is incorporated

    STEP 7: Cut a piece of parchment paper to fit on top of the custard in the bowl. Butter one side of the parchment paper and place the parchment paper on top of the custard. The butter side touches the custard to prevent the custard from forming a film and the butter keeps it from sticking. Set on counter to cool to room temperature (1 hour).Step 8: When the custard is cooled to room temperature mash and puree a banana and press is through a China cap or coarse sieve.  Fold the banana puree into the custard.

    STEP 9: Replace the buttered parchment paper on the custard and cover the bowl with plastic wrap. Refrigerate overnight to chill and set.

    STEP 10: (Optional) If you want a lighter cream fold in some whipped cream.

Notes

FLAVORING
A bit of bourbon gives this recipe the right amount of distinction.

SERVING
Serve in individual trifle glasses or one big display trifle. Use as filling for banana cream pie. Use between layers in a banana cream cake.

STORING
Store covered in an airtight container in the refrigerator for up to 3 days.

VARIATIONS

BANANA MOUSSE
Make an Italian meringue and fold into the banana cream.

BANANA MOUSSE TIRAMISU
Make genoise sponge cake and slice thin. Make Banana Cream Mousse and Mascarpone Whip. Layer the cake, banana cream mousse, then Mascarpone Whip and repeat another set of layers. Dust the top mascarpone whipped frosting and dust with powdered sugar. Finish with a drizzling of Irish Cream lacquer.

BANANA CREAM PIE
Make pate sucre pie crust and banana cream pudding or mousse. Spread a small layer of pudding on the bottom of the pie crust and place banana slices in a layer over that. Spread the the rest of the banana cream mixture into the pie. Top with whipped mascarpone. Chill the pie in fridge for 4-6 hours. Top with whipped cream. For pretty decoration, pipe the whipped cream in large rosettes and drizzle with Baily’s Irish Cream lacquerer.

BANANA PUDDING
Fold some whipped cream into the banana cream. Alternate layers of the banana cream whip with vanilla wafers and banana slices. Top with whipped cream.

BANANA TRIFLE
This trifle is made of banana cream, sabayon, mascarpone whip, banana slices and rum syrup soaked thin vanilla cake slices or you can use lady fingers or vanilla wafers. in a trifle dish. Top with whipped cream

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