Crème Aux Bananes

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Bring to the boil a pint of milk flavoured with half a vanilla pod, and keep it hot. Put into a saucepan one tablespoonful of flour, a quarter of a pound of sugar, four yolks of egg and two whole eggs; mix well with a whip and add, little by little, the hot milk. Cook it, whipping all the time till it reaches the right consistency, which should be that of thick cream. Add, then, a liqueur glassful of kirschwasser or curaçao and remove the vanilla pod.

Peel four bananas, cut them in small pieces and mash them with a fork, after which you beat them, first stirring, then whipping; they soon become a frothy, smooth mixture. This should be done in a large bowl, so that you can add, little by little, the crème you have prepared. Stir well all the time, see that it is sweetened and flavoured properly.

Pour the crème (through a fine colander) into little custard pots and serve very cold.