Custard or mousse type desserts are the preferred variety in my house, whether that be kremšnita, tiramisu, or serra dura. This recipe for banana cream cups is kind of a fusion between banana cream pie and serra dura, inspired by the overripe bananas sitting on my counter and the lack of desire to make a traditional pie. It’s really simple and surprisingly fast to make, despite the chill time required.
- 1 cup of cane sugar (if using white sugar, use a bit less since cane sugar is not as sweet)
- 1/2 cup of cornstarch
- 1 teaspoon of sea salt
- 3 cups of milk
- 2 egg yolks
- 2 tablespoons of Madagascar bourbon vanilla extract
- 2 ripe bananas
- petit beurre cookies or maria cookies (i actually use these Croatian keks), crushed to a fine powder
- homemade whipped cream (optional)
Add the sugar, cornstarch, and salt to a pot. Over medium heat, gradually whisk in the milk in order to prevent clumping. Next whisk in the yolks. Cook, constantly stirring to avoid any burning, until it becomes thick. After about 4 or 5 minutes, stir in the vanilla. Set aside to cool.
As the cream is cooling, crush the cookies in a food processor or by hand, if one is not available. Next cut the bananas into thin slices. I find the best way to do this is to peal back one portion of the peel and then cut the banana while still in the rest of the peel.
Next, place a layer of the crushed cookies in whatever container or containers you are serving or storing the dessert in (i find glasses to work well). Next add a layer of the cream, then a layer of bananas. Repeat these layers until the container is full (almost full if you want to add homemade whipped cream at the top), ending with a layer of crushed cookies.
Chill in the refrigerator for at least an hour.