Banana Cream Pots
Recipe By: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: serves 6
 
Ingredients
  • FOR THE CRUST
  • 1 cup soft butter
  • ½ cup granulated sugar
  • 2¼ cups all purpose flour
    FOR THE CUSTARD
  • ¾ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 cup milk
  • 2 cups heavy cream
  • 1 tablespoon pure vanilla extract
  • 2 ounces butter
    TO ASSEMBLE
  • 2-3 ripe bananas, sliced
  • whipped cream
Preparation Instructions
  1. Start by making the shortbread.
  2. Preheat your oven to 300˚.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar, beat on medium high for about 5 minutes.
  4. Put the mixer on low and add the flour, beat on low until the dough comes smoothly together. You will see crumbs for a while, don't be fooled, it's not ready until it's all one big dough ball.
  5. Place the dough in a 9" cake pan, I like to use my tart pan with a removable bottom but if you don't have one a cake pan works great. Press the dough into an even layer and bake until golden on top and done in the center.
  6. Remove from oven and set aside to cool.
  7. While the shortbread is baking you can make the custard.
  8. Place the sugar and cornstarch into a large saucepan and whisk together, slowly add the milk and cream, whisking as your pour.
  9. Place the saucepan over medium heat and whisk until thick.
  10. Temper the eggs by slowly drizzling the hot milk mixture into the eggs while whisking the eggs until you have about half the milk mixture in the eggs.
  11. Then do the reverse, slowly pour the egg mixture back into the saucepan while still whisking.
  12. Place over medium heat and cook and whisk until the mixture thickens, about 2-3 minutes.
  13. remove from heat and add the butter and vanilla.
  14. Pour into a 8x8 pan and chill until completely cool, about 2-3 hours.
  15. To assemble the pots, crumble some of the shortbread into the bottom of each container, then place some of the bananas on top of the shortbread, top with custard and whipped cream.
  16. NOTE: these can be made the day before!
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2015/10/banana-cream-pots/