An Easy Way To Make Those Pants Mighty Tight

Unprofessional Cookery

Remember how I made that banging banana tart for those friends of mine last week?  Really?  No?  How about now?  Well, anyways, I did.  The end result was smack a baby (twice for good measure) good.  However, the tart of no return did leave me with a lot of ingredients left over.  Ingredients that I don’t normally eat.  Like bananas.

Yes, its true, I’m not wild about bananas.  I can take them or leave them and most of the time I just choose to, you know, leave them.  Back in my serious weightlifting days I refered to them as “little sugarbombs” and since then I haven’t really had a yen for them.  Which in this case was unfortunate, as I had one sitting on my counter merrily overripening itself to death.

So I made this baked banana custard out of it, mostly to put the damn thing out of its misery.  In the most delicious and easy way possible of course.

Baked Banana Sour Cream Custard

-1 large banana, overripened

-1 1/4 cup heavy cream

-1/2 cup full fat sour cream

-1 egg, beaten

-1/4 cup sugar

-2 teaspoons vanilla

How to:

1. Preheat the oven to 325.  Set 6 ramekins in a cake pan, then set those aside.

2. Peel the banana and break it apart into small bits.  Add all the ingredients to a blender and blitz until creamy.

3. Force everything through a china hat sieve to remove any chunkiness.

4. Divide the batter equally amongst the ramekins.  Wipe the edges if they get dirty.

5. Fill the cake pan with water until the ramekins are submerged about halfway. Then carefully place the pan on a low rack in the oven.

6. Bake 40-50 minutes, until the center is slightly jiggly.  The top will be mottled.

7. Serve warm or chilled.

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