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Yogurt Custard with Banana

This is made in the same way as in the last recipe, only it has a layer of sliced bananas at the top.

Recipe information

  • Yield

    serves 2¿3

Ingredients

All the ingredients in the last recipe
1–2 bananas
1/4 teaspoon ground cardamom seeds (you can pulverize the seeds in a mortar)
1 1/2 tablespoons brown sugar

Preparation

  1. Start making the custard the same way as in the preceding recipe. Put in the oven to bake. When the custard is set (after the 40–45 minutes of baking), remove it from the oven. Cut 1–2 bananas into 1/8-inch rounds and lay these evenly over the custard, overlapping them slightly, if you wish. Combine the ground cardamom and sugar and sprinkle over the top. Bake another 5–7 minutes or, better still, put it briefly under the broiler to caramelize. Cool, cover, and refrigerate until needed.

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Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the full book from Amazon.
TagsDessertIndianSouth AsianAsianYogurtDairyBananaFruitNut FreeGluten Free5 Ingredients or FewerEasyMake AheadOven BakeRamadanCookbooks
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