This Parsi banana pudding reflects the custard-based desserts introduced during the colonial era. The custard, often called custer, is poured over kera, or sliced bananas, a favorite Parsi fruit second only to mangoes. Fresh limbu, or lemon or lime juice, adds tartness and helps keep the bananas from browning. Chopped pistachios provide a nutty finish.
Ingredients
- •500 ml (2 cups) whole milk
- •113 g (1/2 cup) granulated sugar
- •1 teaspoon cornstarch
- •2 large egg yolks
- •1 teaspoon vanilla extract
- •125 ml (1/2 cup) heavy cream
- •6 firm bananas, sliced
- •2 teaspoons granulated sugar
- •Freshly squeezed juice of 2 lemons or limes
- •50 g (2 ounces) pistachios, chopped
Preparation
Combine the milk and sugar in a medium saucepan. Heat over medium heat, stirring until the sugar has dissolved and the milk is steaming but not boiling. Remove from the heat and set aside until lukewarm.
In a small bowl, stir the cornstarch with 1 tablespoon cold water until smooth. Add the egg yolks and whisk until combined. Slowly whisk a small amount of the lukewarm milk into the egg-yolk mixture. Gradually whisk the tempered egg mixture back into the saucepan. Return the saucepan to low heat. Cook, whisking constantly*, until the custard thickens enough to coat the back of a spoon. Do not allow it to boil.
Remove the custard from the heat and whisk in the vanilla and heavy cream. Transfer it to a bowl, cover the surface directly with parchment paper or plastic wrap, and refrigerate until completely chilled.
Shortly before serving, arrange the sliced bananas in a serving bowl. Sprinkle them with the remaining 2 teaspoons granulated sugar and pour the lemon or lime juice over them. Toss gently to coat. Pour the chilled custard over the bananas and sprinkle with the chopped pistachios. Serve chilled.
*Cook the custard over low heat and whisk constantly. High heat may cause the eggs to curdle and the custard to separate.
