Tokyo Banana Cream
Inspired by Tokyo's most beloved convenience store treat — a smooth, cold banana custard cream that is exactly as nostalgic as it sounds.
Ingredients
| 2 | ripe bananas | |
| 1 cup (240ml) | whole milk | |
| 1/2 cup (120ml) | heavy cream | |
| 3 tablespoons | 45 ml | sugar |
| 2 | egg yolks | |
| 1 tablespoon | 15 ml | cornstarch |
| 1 teaspoon | 5 ml | vanilla extract |
| pinch | salt |
Instructions
- Mash the bananas completely smooth.
- Whisk the egg yolks with the sugar and cornstarch until pale. Add the mashed banana.
- Heat the milk in a saucepan until steaming. Pour it slowly into the egg mixture while whisking.
- Return to the saucepan and cook over medium-low heat, stirring constantly, until thickened, about 5 minutes. Remove from the heat and add the vanilla and salt.
- Press plastic wrap directly on the surface and chill for 2 hours.
- Whip the heavy cream to medium peaks. Fold it gently into the chilled banana custard.
- Spoon into glasses and refrigerate until needed. Serve cold.