Easy Banana Custard Recipe – Milk & Cardamom Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Banana Custard Recipe – Milk & Cardamom Dessert

Hey everyone! If you’re anything like me, you have a soft spot for simple, comforting desserts. And honestly, this banana custard is exactly that. It’s creamy, dreamy, and packed with the lovely flavors of cardamom and sweet, ripe fruit. I first made this when I was craving something sweet but didn’t want to spend hours in the kitchen – it’s been a family favorite ever since! Let’s get into it, shall we?

Why You’ll Love This Recipe

This banana custard is seriously a winner. It’s incredibly easy to make, needing just a handful of ingredients you probably already have. Plus, it’s wonderfully versatile – perfect for a quick weeknight dessert, a festive treat, or even a delightful way to cool down on a hot day. The combination of creamy custard, fragrant cardamom, and fresh fruit is just… chef’s kiss.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cups Full Cream Milk (approximately 475ml)
• 2 tbsp Custard Powder
• 3 tbsp Cold Milk
• ¼ cup Sugar (approximately 50g)
• ¼ tsp Cardamom Powder
• ¼ cup Banana, chopped (approximately 60g)
• ¼ cup Pomegranate seeds (approximately 30g)
• ¼ cup Apple, chopped (approximately 60g)

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure your custard turns out perfectly!

Full Cream Milk: Choosing the Right Fat Percentage

Full cream milk (around 3-4% fat) really does give the best, richest custard. You can use lower-fat milk, but the texture won’t be quite as luxurious. If you’re using toned milk, consider adding a tablespoon of cream for extra richness.

Custard Powder: Regional Variations & Brands

Custard powder brands vary a bit in sweetness and thickness. I usually use a local Indian brand, but any good quality custard powder will work. If your custard powder is very sweet, you might want to reduce the amount of sugar slightly.

Cardamom Powder: Freshly Ground vs. Store-Bought

Oh, cardamom! This spice is everything. Freshly ground cardamom has the most amazing aroma, but good quality store-bought powder works perfectly well. Just make sure it’s relatively fresh – the flavor fades over time.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s super simple.

1. First, pour the 2 cups of milk into a thick-bottomed pan. We want to avoid scorching, so a good pan is key! Heat it over medium heat, stirring occasionally, until it comes to a gentle boil.
2. While the milk is heating, grab a small bowl. Add the 2 tablespoons of custard powder and 3 tablespoons of cold milk. Whisk, whisk, whisk until it’s completely smooth and there are absolutely no lumps. This is important – nobody wants lumpy custard!
3. Once the milk boils, turn off the heat. Now, slowly pour in the custard mixture, whisking constantly to combine. This prevents the custard from scrambling.
4. Add the ¼ cup of sugar and ¼ teaspoon of cardamom powder. Return the pan to low heat and keep stirring – and I mean constantly – for about 5-7 minutes. You’ll notice the mixture thickening and turning a lovely pale yellow color.
5. Take the custard off the heat and let it cool to room temperature. Then, cover it and pop it in the fridge for at least 1-2 hours to chill completely. Patience is a virtue, especially when custard is involved!
6. Just before serving, gently fold in the chopped banana, pomegranate seeds, and apple. Be gentle – we want to keep the fruit nice and intact.
7. Serve chilled and enjoy! You can add a sprinkle of nuts or extra fruit on top if you’re feeling fancy.

Expert Tips

• Stirring is key! Seriously, don’t stop stirring while the custard is cooking. It’s the secret to a smooth, creamy texture.
• Low and slow: Cooking on low heat prevents the custard from burning or becoming grainy.
• Chill time: Don’t skip the chilling step! It allows the flavors to meld and the custard to set properly.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Banana Custard: My friend Priya swears by using almond milk and a vegan custard powder. She also adds a touch of vanilla extract for extra flavor.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the label on your custard powder to be sure.
• Adjusting Sweetness Levels: If you prefer a less sweet custard, start with 2 tablespoons of sugar and add more to taste.
• Festival Adaptations (e.g., Holi, Diwali): During Diwali, my family loves adding a pinch of saffron to the custard for a beautiful color and aroma. For Holi, a sprinkle of pistachios adds a festive touch!

Serving Suggestions

This custard is delicious on its own, but here are a few ideas to elevate it:

• Serve in pretty glasses or bowls.
• Garnish with chopped nuts (pistachios, almonds, cashews).
• Drizzle with a little honey or maple syrup.
• Pair with a side of biscuits or cookies.

Storage Instructions

Leftover custard can be stored in an airtight container in the refrigerator for up to 2-3 days. It might thicken slightly upon standing, so you can add a splash of milk to loosen it up before serving.

FAQs

What type of milk is best for custard?

Full cream milk gives the richest, creamiest results, but you can use lower-fat milk if you prefer.

Can I make this custard ahead of time?

Absolutely! You can make the custard base (before adding the fruit) up to 2 days in advance. Just store it in the fridge and add the fruit right before serving.

How do I prevent a skin from forming on the custard?

Press a piece of plastic wrap directly onto the surface of the custard while it’s cooling. This prevents a skin from forming.

What other fruits can I add to banana custard?

The possibilities are endless! Try mangoes, strawberries, peaches, or even grapes.

Is it possible to make banana custard without custard powder?

Yes, but it requires a bit more effort. You can use cornstarch as a thickening agent, but the flavor won’t be quite the same. You’ll need to experiment with the amount of cornstarch to get the right consistency.