Banana Custard with Dates and Honeycomb

Nick Beardshaw

Nick Beardshaw

20th October 2015
Nick Beardshaw

Banana Custard with Dates and Honeycomb

Banana Custard with Dates and Honeycomb from Nick Beardshaw. (Serves 8)


  • 4 bananas
  • 350ml double cream
  • 75g caster sugar
  • 6 whole eggs
  • Salted roasted Pistachios, chopped coarsely
  • 100g honeycomb in rough half centimeter pieces
  • chopped pitted dates
  • 100g dried banana rounds


Place the bananas into a jug blender and blend to a smooth paste. Pass through a fine sieve. Weigh out 300g of the puree, there shouldn’t be much puree left, and pour it into a pan with the double cream and bring the mix to the boil.

Whisk together the 75g of caster sugar and the 9 whole eggs. Pour on the boiled banana mix and whisk together. Pour the mix back into the pan and cook out over a low to medium heat until the mix reaches 87°C. you will need to whisk all of the time so the eggs don’t overcook or burn on the bottom of the pan. Make sure that it hits 87°C with a digital thermometer. Pass the mix through a fine sieve into a clean bowl and leave to one side to cool. When cooled, blend the mix in a jug blender until smooth and pour equally into 8 serving containers. Clingfilm them and place them into the fridge to set for at least 2 hours.

To serve garnish the set banana custard with a generous scattering of dates, pistachios, honeycomb and dried banana.

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