Creamy Banoffee Custard Pots

Recipe: Creamy Banoffee Custard Pots

A velvety smooth dessert featuring a chilled custard base and a warm, gooey caramelized banana topping.

Component	Ingredients
Custard Base	2 cups Whole Milk, 3 Egg Yolks, 1/3 cup Sugar, 2 tbsp Cornstarch, 1 tsp Vanilla Extract, Pinch of Salt
Caramelized Topping	2 large Ripe Bananas (sliced), 1/4 cup Butter, 1/2 cup Brown Sugar, 2 tbsp Heavy Cream

In a medium saucepan, whisk together the milk, egg yolks, sugar, cornstarch, and salt.
Place over medium heat, whisking constantly until the mixture thickens and just begins to bubble (usually about 5–7 minutes).
Remove from heat and stir in the vanilla extract.
Pour the custard into individual glass bowls or ramekins.
Cover with plastic wrap (press it directly onto the surface to prevent a skin from forming) and refrigerate for at least 2 hours.

In a skillet over medium heat, melt the butter and brown sugar together until bubbly.
Add the sliced bananas and cook for 2–3 minutes until they soften and the sauce turns a deep amber.
Stir in the heavy cream to create a silky caramel consistency. Remove from heat.

Just before serving, spoon the warm caramelized bananas generously over the chilled custard pots.

The “Skin” Trick: If you prefer a “skin” on your custard (some people love it!), don’t cover it with plastic wrap while it cools.
Banana Ripeness: Use bananas that have a few brown spots. They hold their shape better during caramelization than overripe ones but are sweeter than green ones.
Serving Temperature: The contrast between the ice-cold custard and the warm banana topping is what makes this dessert professional-grade.

Potassium Boost: Bananas are famously high in potassium, which helps with heart health and muscle function.
Gluten-Free: Since this uses cornstarch as a thickener instead of flour, it is naturally gluten-free.
Energy: The combination of simple and complex sugars provides a quick energy lift.

Q: Can I make this vegan?

A: Yes! Replace the milk with coconut milk, the eggs with an extra tablespoon of cornstarch, and use vegan butter for the topping.

Q: How long does it stay fresh?

A: The custard lasts 3 days in the fridge. However, the banana topping is best made fresh, as bananas tend to brown and release water over time.

Q: Can I add a “crunch” element?

A: Absolutely. Crushed digestive biscuits or graham crackers at the very bottom of the cup will turn this into a true Banoffee Pie experience.