This chilled dessert layers a cooked banana custard with biscuits briefly dipped in orange juice. It needs saucepan cooking and refrigerator time, even though it uses no oven. Temper the egg yolks with a little hot milk to keep the custard smooth.
Recipe Details
- Custard cooking: about 10 minutes, until thickened
- Chill: at least 30 minutes, or longer until cold and set
Ingredients
- 1 ripe banana
- 500 ml milk
- 10 g vanilla sugar
- 3 egg yolks
- 60 g caster sugar
- 25 g cornstarch
- Juice of 1 orange
- 100 g biscuits
- Chocolate shavings, for decoration
How to Make Banana Custard Biscuit Dessert
Prepare the banana milk
Mash the banana until smooth. Heat it in a saucepan with the milk and vanilla sugar, stirring, until hot and steaming.
Mix and temper the yolks
Whisk the egg yolks, caster sugar and cornstarch in a bowl until smooth. Gradually whisk in a little of the hot banana milk, then pour the warmed yolk mixture back into the saucepan while stirring.
Cook the custard
Cook over low to medium-low heat, stirring constantly, until thickened, about 10 minutes. The custard should reach at least 160°F (71°C) and have no uncooked starch taste. Avoid a hard boil that can scramble the eggs.
Build the layers
Spread a thin layer of custard in a suitable square or rectangular dish. Briefly dip biscuits into the orange juice and arrange over the custard. Continue alternating custard and biscuits until used, finishing with custard if possible.
Chill and finish
Refrigerate for at least 30 minutes, or longer until thoroughly chilled and set. Add chocolate shavings and serve cold. If the layers are still too soft to slice, chill longer or spoon into bowls.
Tips and Common Mistakes
- Temper the yolks rather than adding them straight to rapidly boiling milk.
- Whisk along the bottom and corners of the saucepan to prevent sticking.
- Dip the biscuits briefly so they do not disintegrate.
- The recipe needs both cooking and cooling; it is not a five-minute finished dessert.
- Pan size and biscuit type affect layer thickness and firmness.
Storage and Make-Ahead Tips
Refrigerate the assembled dessert promptly, within 2 hours of cooking, and keep covered. Use within 3–4 days. Keep leftovers chilled because the custard contains milk and eggs.
Frequently Asked Questions
Does no-bake mean no cooking?
No. The custard is cooked on the stovetop; no oven is used.
Why are there egg lumps in the custard?
Egg yolks can scramble if heated too quickly. Temper with hot milk first, then cook gently while stirring.
Can I slice it after exactly 30 minutes?
Not always. That is the minimum original chilling time; the dish must be cold and firm enough to hold its layers.