Banana Custard

• To make the Banana Custard, place the milk, sliced bananas and seeds from the vanilla bean (if using, read notes) in a small saucepan over medium heat and bring it to almost a boil.
• When you see the first few bubbles, remove the pan from the heat. Cover the pan and let the bananas and milk infuse for at least 1 hour, or place the pan in the fridge overnight. This will enhance the banana taste.
• When the milk is done infusing, place the pan back over medium heat and reheat until hot.
• While the milk reheats, in a bowl, whisk together the egg yolks, granulated sugar, cornstarch and salt. Set aside
• Strain the hot milk, being careful so you don’t let any banana pieces get through the strainer. Gently squeeze the bananas to release as much milk as possible from the solids without letting them through.
• You can use this banana pulp to make cupcakes or cakes, or any recipes that require mashed bananas. Or discard.
• Slowly pour 2 tablespoons (30 ml) of the hot milk over the yolk mixture while whisking nonstop. Keep adding the remaining milk very slowly, whisking the custard continuously.
• Once all the milk has been added to the yolks, return the whole mixture to the saucepan that you used to heat the milk by pouring it through a fine-mesh sieve to remove any bits of yolk that may have cooked or banana pieces that may have gone through.
• Place the pan over medium heat and cook, stirring nonstop with a wooden spoon or spatula, making sure to scrape the sides and bottom very well while you cook it.
• The custard will start to get thick and it will look lumpy for a while, but just keep stirring over medium heat. After a minute or so, the mixture should be thick and smooth.
• Remove the pan from the heat and add the butter (and vanilla extract, if using), stirring to combine. Pour it into a small bowl and cover with plastic wrap, placed right on the surface of the custard so it doesn’t form a skin as it cools. Place it in the fridge to chill completely.
• You can use this banana custard to fill cakes, even to top cupcakes like I do here on these Banana Creme Brûlée Cupcakes. You can also use it to fill pies, or to make Banana Pudding, or these Banana Pudding Cups.