Easy Banana Custard (Pastry Cream Filling)
This easy Banana Custard recipe is super quick to make and is seriously SO GOOD. A foolproof banana custard recipe that is delicious served on its own, or used as a pie, tart, cake, and pastry filling.
- 4 large egg yolks , whisked together
- 1⅔ cups whole milk
- ⅓ cup sugar , divided (add more/less to yoursweetness preference)
- 1½ tsp vanilla extract
- 3 tbsp cornstarch
- 1 oz unsalted butter , softened
- 1 banana , mashed
- sliced bananas , to serve (optional)
In a large saucepan, add milk and bring it to a boil. Reduce heat to medium-low to simmer and add in half the sugar. In a medium bowl, add the remaining sugar and cornstarch. Whisk in the egg yolks until combined. (Only start mixing these when the milk starts to boil).
Slowly pour the mixture in the bowl into the saucepan and reduce the heat to low. Use a spoon or whisk to keep stirring until the custard thickens (around 3-5 minutes).
Take a thermometer and make sure it reaches 185F so it can set properly once cooled. Once it reaches this temperature, turn off the heat. Add butter, vanilla extract, and mashed banana. Stir until well-combined and remove the custard from heat. Feel free to use a strainer to ensure a smooth custard texture (recommended, but not required). Transfer the custard to an airtight container and refrigerate for at least 30 minutes, or until set.
When ready to serve, you can fold in extra chopped/sliced bananas and serve the banana custard cool or at room temperature. ENJOY!