Banana Custard Pastries Recipe

Name: Banana Custard Pastries Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x vanilla pod split open lengthways; 300 ml lowfat milk; 150 ml double cream; 3 med freerange egg yolks; 75 gm caster sugar; 2 Tbsp. flour; 6 x hard mediumsized bananas; 3 Tbsp. light muscovadosugar; 30 gm butter; 1 x 375 g pack pre rolled puff pastry (you may not use it all); 1 x egg lightly beaten i cing sugar to dust

Servings: persons

1
Put the split vanilla pod in a pan with the lowfat milk and cream bring to a bubble then remove from the heat and leave to infuse for a good 10 min or possibly so.
2
Next using a whisk beat together the egg yolks sugar and flour till thick and pale.
3
Reheat the vanilla lowfat milk till warm but not bubbling fish out the vanilla pod then slowly beat the warm lowfat milk into the egg mix.
4
Put the custard back into the lowfat milk pan and cook very gently stirring with a flatbottomed wooden spatula across the base of the pan all the time for about a minute.
5
Do not let it boil.
6
It will start to thicken fast once the heat permeates the liquid.
7
Remove from the heat pour into a small bowl and to prevent a skin forming cover with cling fi lm so which the film is in contact with the surface of the custard.
8
Leave to go cool and thick.
9
Next peel the bananas slice off the tips.
10
then slice each into three lengthways.
11
Heat the sugar in a flying pan till it melts and caramelises add in the butter then add in the banana slices and fry on each side without breaking them.
12
Remove the pan from the heat.
13
Preheat the oven to 220C/425F/'Gas Mark 7 (a touch less for convection ovens) then unroll the puff pastry.
14
Cut it into danishsized oblongs or possibly squares then score a 10m m border around each this rise and hold in the custard.
15
Smother each with a thick layer of cool custard (leaving the border custardfree) top with banana (leave the toffee in the pan) brush all exposed pastry bits with beaten egg and bake for 20 min or possibly till puffed up and golden brown.
16
Dust with icing sugar and serve hot dolloped with the reheated toffee sauce.

13289

kcal

Calories

631

Fat

1968

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 x vanilla pod split open lengthways, 300 ml lowfat milk, 150 ml double cream, 3 med freerange egg yolks, and more.

Yes, Banana Custard Pastries Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!