Serve banana cream, a tasty and incredibly adaptable dish, for breakfast, lunch, or dinner. It provides you with the energy to start and tackle the day at breakfast. It makes a refreshing and fruity single dessert for lunch or dinner. If not, pack this banana cream for a planned or spontaneous snack.

It’s time to start making and testing the meals that will accompany us on these year-end celebrations at the beginning of December.
Gradually, I’m beginning to cook at home and sending recipes to my favorite taste testers to see if they make it onto my table.

The one I’m giving you now will undoubtedly be among them because it was greatly valued. This is the banana cream recipe. A real treat, both sweet and sour.

The ingredients are relatively minimal and may already be in your pantry, so count them on your fingers while you follow the method and prepare it! Do it now.

Therefore, the following justifies:

You need to measure the ingredients precisely and prepare them in advance of cooking the recipe in order for it to turn out well. It is imperative that you adhere to the cooking time and temperature guidelines, which are outlined in detail below.

Items included:

two tablespoons cornstarch.
Two fruit.
Three tbsp of sugar powder.
One-half lemon juice.
400 milliliters of milk.
three yolks from eggs

Getting ready:

Step 1: Combine a little amount of milk with the egg yolks, cornstarch, and sugar. Then, heat the remaining milk until it boils and pour it over the mixture while using a hand whisk to stir it.

Next Step

Stir everything together over low heat until the cream sets, stirring frequently.

Step 3: Using a fork, mash the banana and add the lemon.

Step 4: Add the cream to the bananas, stir, and then transfer to glasses.

Step 5: Chill the banana cream and proceed to serve.