Easy Banana Custard (Pastry Cream Filling)

Step 1

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.

Step 2

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).

Step 3

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).

Step 4

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.

Step 5

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).

Step 6

Transfer the custard to an airtight container and refrigerate for at least 30 minutes, or until set.

Step 7

When ready to serve, you can fold in extra chopped/sliced bananas and serve the banana custard cool or at room temperature. ENJOY!