Banana Custard with Dates and Honeycomb

Nick Beardshaw

Nick Beardshaw

20th October 2015

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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