authentic recipes

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.

Easy Banana Custard (Pastry Cream Filling)

egg yolks (, whisked together)

milk

sugar (, divided (add more/less to yoursweetness preference))

vanilla extract

cornstarch

oz unsalted butter (, softened)

banana (, mashed)

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!

Who needs takeout when you can make your own Instant Pot Mongolian Chicken in 35 minutes? Thanks to the use of pressure cooking, you can chow down on flavor-bursting, juicy Mongolian chicken in less time than it take to eat out! So go ahead, make a big batch of this Instant Pot Mongolian Chicken recipe and savor the leftovers!

Instant Pot Mongolian Chicken Recipe

chicken breasts (, cut into 1 1/2-inch cubes)

tbsp sesame oil

garlic (, minced)

ginger root (, minced)

tsp red pepper flakes (, optional)

low-sodium soy sauce

chicken stock

dark brown sugar (, adjust to taste)

cup hoisin sauce

carrots (, julienned)

½ tbsp corn starch

water

rice

green onions (, chopped)

sesame seeds

In a medium bowl, make the Mongolian sauce by combining minced garlic, ginger, soy sauce, red pepper flakes, chicken stock, brown sugar and hoisin sauce. Whisk until well-combined.

Press the sauté setting on the Instant Pot.  Wait for the Instant Pot to read &quot;Hot&quot;, then add in sesame oil.  Once oil starts sizzling, add in the chicken. Sauté for about 3 minutes, continuing to stir to avoid burning. If there are burnt bits stuck to the bottom of the Instant Pot, add in 1/4 cup of the chicken stock and scrape the bits off with a wooden spatula.

Pour the Mongolian sauce mixture over the chicken. Then add the julienned carrots, and stir to combine.

Turn off the sauté setting on the Instant Pot. Securely place the lid and make sure it is locked. 

Press the manual setting on high pressure for 6 minutes. Turn off the pot. Allow for 10 minutes of Natural Release, then use quick release for the remaining pressure. Remove the lid.

In a small bowl, whisk the cornstarch with cold water until there are no lumps. Then turn on the sauté function of the Instant Pot on low. Add in the cornstarch slurry and stir until mixture has thickened. Turn off the Instant Pot.

Allow the Instant Pot Mongolian Chicken to rest for 5 minutes, then serve of steamed rice or noodles, and garnish with chopped green onions and sesame seeds. ENJOY!

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