Simple Banana Custard

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I have a question for the banana custard recipe.... how does N Norbit starch differ or compare to Tapioca Maltodextrin? Can you sub it ?

Chris_Young_80640

@Vince —N-Zorbit is a specially modified maltodextrin that cannot be used in the same way as other maltodextrins. It starts as tapioca maltodextrin, but then is modified by National Starch into a proprietary product that functions very differently. Definitely not interchangeable.

Brendan_Lee_56950

So no generic version then. Bummer.

Vince_Pianalto_57480

got it... funny thing: the product I had WAS : N Zorbit! Never really looked at the 'brand' name

Tim_Williams_63011

I made this recipe for the first time today and something must have gone horribly wrong. Nothing seemed out of sorts at any step along the way, but the final taste was very off.

I scaled the recipe to one-half but followed it exactly as stated otherwise. With so few bananas and liquid, it was challenging to get much action in the blender, so it came out a bit less smooth than would be ideal at that step. A little extra work with the immersion blender took care of that, though. Adding all the other ingredients went as expected and nothing seemed remarkable at any point.

The final taste was kind of grassy, almost chemical-like. It was an odd taste and I'm not sure how to best describe it. I tried adding some sugar and that did not help. I tried adding some salt to another portion and that also did not help. I finally tried a bourbon sauce to mask the taste, but that also did not help.

I used ripe bananas (not green). I used food grade vacuum seal bags for the sous-vide (not ziplock). I can't think of other obvious things where I may have inadvertently mis-stepped.

Any ideas where I went wrong?